Currently, I am staring outside my window at the beginnings of Winter Storm Nemo. I've only seen light rain so far, but that's supposed to change pretty soon to rain showers/sleet/snow/whatever. Can we please put an end to these apocalyptic storms? I'm just getting over Sandy, so if Mother Nature could just give us a few more months to take a breath, that would be swell.
If you too are facing Nemo, or if you're just in need of a comforting, warm dish, let me introduce you to my new friend: this spinach tortellini soup.
Now brace yourself. I'm about to tell you that this soup takes approximately 15 minutes to create, start-to-finish.
Did your mind just get blown? That's for real.
This soup is more of an assemblage deal than anything else, but you wouldn't be able to tell from the taste of it. I feel as if I've been into "assemblages" a lot lately. There's no shame in easy cooking. In fact, I welcome it with open arms.
Spinach Tortellini Soup
slightly adapted from Heather Cristo Cooks
makes 4-6 servings
- 6 cups chicken broth (or vegetable broth)
- 1 tablespoon onion, chopped finely
- 2 cups spinach tortellini
- 1 cup frozen peas (or fresh peas)
- 1 cup fresh baby spinach leaves
- black pepper (optional)
1) In a medium pot over medium heat, bring the broth and onions to a simmer.
2) Pour in the tortellini and cook for 7 - 8 minutes.
3) Add the frozen peas and let the soup simmer for 1 additional minute.
4) Turn off the heat and add salt and pepper to taste.
5) Prior to serving, add a small handful of fresh spinach leaves to each bowl. Ladle the soup over the leaves. Serve warm.
What I love about this soup is how versatile and forgiving it is. You can change the type of broth or onions or tortellini being used without actually changing the overall flavor profile. I'm also really into how the fresh spinach provides a nice crunch with each bite. I'm pretty sure I can justify huddling up on the couch for the entire weekend with only this soup. And a bottle of wine, of course.