my mom used to make a similar version of this on cold winter nights. not sure what it was about tortellini soup but i found great comfort in it. even in college, i would call home for the recipe and often my mother would give me a version but not the real thing. it never tasted right. finally, this recipe brings me back home, even if it is off the mark somewhat. even as a kid, i knew this recipe was a quick meal to satiate us while time was not on my mother’s hand to produce a labor intensive meal. this is simple, quick, and hearty.
serves about 4
1 tbs extra virgin olive oil
1 small yellow onion, chopped
1 garlic clove, chopped
6 cups chicken broth
1 (14-ounce) can whole tomatoes, with juice
10-12 oz frozen tortellini, fresh will work as well
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp freshly ground pepper
1 tsp red pepper flakes
1 small bag fresh spinach, coarsely chopped (5-10 ounces)
1/4 c freshly grated parmesan
1/4 cup freshly grated parmesan, very loosely packed
in a 4 quart sauce pot, heat olive oil over medium high heat. saute the onion, stirring often until onions are translucent, about 5 to 7 minutes, add the garlic midway through. add broth,tomatoes, oregano, and chili flakes, and bring to a low boil. add the tortellini and cook according to package instructions. when tortellini is almost done, add spinach and juice of a lemon. season with salt and pepper to taste. remove from heat.
ladle the soup in 4 bowls and top with a good quantity of freshly grated parmesan. serve immediately.