Quick Tortellini and Spinach (pretend that it's arugula) Soup
From Sarah Leah Chase's Cold Weather Cooking
2 Tbsp olive oil
2 ounces pancetta, finely diced
3 cloves garlic, minced
1 medium onion, finely chopped
9 cups homemade chicken broth
2 tsp. dried Italian herb blend
9 ounces spinach or cheese tortellini
1 can (28 ounces) crushed tomatoes packed in purée
8 ounces fresh spinach, rinsed well, stemmed, and coarsely chopped
Salt and freshly ground pepper, to taste
1 cup freshly grated Parmesan cheese
1. Heat the olive oil in a stockpot over medium-high heat. Add the pancetta, garlic, and onion; cook, stirring frequently, until lightly browned, 10 to 15 minutes.
2. Add the chicken broth and Italian herbs. Bring to a boil and stir in the tortellini. Simmer uncovered until the tortellini is cooked, 10 to 12 minutes. Stir in the crushed tomatoes and simmer another 5 minutes. Add the spinach and cook until just wilted, about 3 minutes. Season to taste with salt and pepper.
3. Ladle the hot soup into bowls and top with liberal sprinkling of grated Parmesan.
Makes 6 to 8 servings.
This is just too easy to make. I recommend a thick crusty rustic bread to dip because this isn't a thick soup. You want to consume every drop though.
From Sarah Leah Chase's Cold Weather Cooking
2 Tbsp olive oil
2 ounces pancetta, finely diced
3 cloves garlic, minced
1 medium onion, finely chopped
9 cups homemade chicken broth
2 tsp. dried Italian herb blend
9 ounces spinach or cheese tortellini
1 can (28 ounces) crushed tomatoes packed in purée
8 ounces fresh spinach, rinsed well, stemmed, and coarsely chopped
Salt and freshly ground pepper, to taste
1 cup freshly grated Parmesan cheese
1. Heat the olive oil in a stockpot over medium-high heat. Add the pancetta, garlic, and onion; cook, stirring frequently, until lightly browned, 10 to 15 minutes.
2. Add the chicken broth and Italian herbs. Bring to a boil and stir in the tortellini. Simmer uncovered until the tortellini is cooked, 10 to 12 minutes. Stir in the crushed tomatoes and simmer another 5 minutes. Add the spinach and cook until just wilted, about 3 minutes. Season to taste with salt and pepper.
3. Ladle the hot soup into bowls and top with liberal sprinkling of grated Parmesan.
Makes 6 to 8 servings.
This is just too easy to make. I recommend a thick crusty rustic bread to dip because this isn't a thick soup. You want to consume every drop though.