Thursday, 16 August 2012

Tortellini Soup

Fresh tortellini are frequently marked down by 50% at various grocery stores. The large family pack makes 2 batches of this delicious and quick soup. Keep an eye out and when the tortellini is marked down in the deli section, buy a pack, split it in two before freezing. That way, you'll always have something quick at hand for those days when time is short and the family is hungry.

Fresh spinach in this is great; however, you can substitute thawed frozen spinach as well.


  • 1- 900 ml box of vegetable, chicken or beef stock or 3 bouillon cubes dissolved in 3-1/2 cups of water.
  • 8 oz bag of fresh spinach or 1 box of frozen spinach, defrosted and squeezed dry, roughly chopped
  • 540 can of tomatoes
  • 350 g of fresh tortellini (about ½ of a ‘family size” package)
  • 1 Tablespoon of olive oil (or other suitable oil)
  • 4 cloves of garlic
  • Basil – about 1 Tablespoon fresh or 1 teaspoon dried.
  • Salt & pepper to taste

  1. Add olive oil to a large flat bottom, heavy pot. Heat the oil over a medium heat. When warm, add the garlic and allow the garlic to warm slightly. Do not use too high a heat or the garlic will burn and become bitter.
  2. Add the broth, tomatoes (including juice) and bring to a boil over high heat.
  3. Reduce heat, add tortellini and cook for 5 minutes or until tortellini are tender.
  4. Stir in basil and spinach, allow it sit for a few minutes to let the spinach wilt.
  5. Season with salt and pepper to taste.

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