I used to hate soup. That may sound strange to you, but I think it's because my parents are BIG soup lovers, and I just got tired of it. I have since found so many different soups that I LOVE and especially on a cold winter's night, there's sometimes nothing I want more than a warm bowl of hearty soup.
This soup was first introduced to me by a co-worker who served it at our weekly girls lunch. I instantly fell in love and asked for the recipe. I couldn't believe how easy it was to make! It's a regular in my rotation of meals. Sorry I don't have a picture of it, but I hope you'll try it!
Tortellini and Tomato Soup with Rosemary
makes 4 to 6 servings
3 tbls. olive oil
1 onion, chopped
3 garlic cloves, minced
1 can dice tomatoes, drained
6 cups chicken broth
2 tsp. chopped fresh rosemary or 1/2 tsp. dried
12 ounces fresh cheese tortellini
3 cups chopped fresh spinach (I use baby spinach and leave it whole)
salt and pepper to taste
Heat olive oil in a large pot over medium heat. Add onion and garlic and saute 5 minutes or until softened. Add tomato and cook for a minute. Stir in broth and rosemary, bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Add pasta, stirring to blend, and simmer 5 more minutes.
Add spinach, salt, and pepper. Simmer, stirring often, until spinach is wilted and pasta is just tender. Ladle soup into bowls and sprinkle with fresh parmesan cheese.