Y’all, I’m not going to lie. This cheese tortellini soup will become one of your favorite, healthy, go-to meals—like an ace in the hole when you’re tired and can’t think of something new and good and not processed. Everybody in our house loves it, despite the fact that they’ve had it 1,000 times.
Taylor and Caiti, my oldest darlings, were home this weekend for the Verity’s last concert and we made it again. I think my friend Sue first made it for me and then I just took the idea and figured it out for my family. My finicky nieces even love it. (Right, Hope-y? or is it only Marlea that likes it?)
Anyways, it’s easy, healthy-ish, fast, no crazy ingredients.
And even better is the fact that you can download my free soup ebook right here!
Now where was I? Okay, back to the soup.
Caiti wanted me to write down the recipe. Typing is faster. And I thought you might like something fast and easy too!
So for posterity’s sake, I’ll even post on Sunday.
Here’s what you’ll need:
- 2 T. olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 3 stalks celery, chopped
- 3 cloves garlic, diced
- 2 1/2 boxes of chicken stock (10 cups)
- 1 bag of fresh spinach
- 1 large bag or two small bags of cheese tortellini (our grocery store has it in the dairy section)
- 1 28 oz can of San Marzano tomatoes (you can use another brand but these make the BEST soup)
- 1 T. balsamic vinegar
- 1-2 T. honey
- salt and pepper to taste
- {always add salt along the way and don’t wait until the end}
Here’s what you’ll do:
- Saute the onions, celery and carrots in olive oil for 5-7 min or until the onions are translucent.
- Add the diced garlic and sauté another 2-3 minutes.
- Add the chicken stock, tortellini, tomatoes, spinach, vinegar and honey.
- Bring to a boil and then reduce heat and simmer until the pasta is tender.
- Serve with grated parmesan cheese and crusty bread!
It’s even better for lunch the next day. Ask Stevie, he knows 🙂
I call myself the soup whisperer because I think I’m funny. But seriously, we are the soup-est eating people I know. My other personal faves are:
the greek lemon—
and the italian wedding—
These are my gifts to you, friends. These recipes make us BFF’s.
Don’t forget to get the free soup ebook here!
Cheese Tortellini Soup
Ingredients
- 2 T. olive oil
- 1 large onion chopped
- 2 carrots chopped
- 3 stalks celery chopped
- 3 cloves garlic diced
- 2 1/2 boxes of chicken stock 10 cups
- 1 bag of fresh spinach
- 1 large bag or two small bags of cheese tortellini our grocery store has it in the dairy section
- 1 28 oz can of San Marzano tomatoes you can use another brand but these make the BEST soup
- 1 T. balsamic vinegar
- 1-2 T. honey
- salt and pepper to taste
Instructions
- Saute the onions, celery and carrots in olive oil for 5-7 min or until the onions are translucent.
- Add the diced garlic and sauté another 2-3 minutes.
- Add the chicken stock, tortellini, tomatoes, spinach, vinegar and honey.
- Bring to a boil and then reduce heat and simmer until the pasta is tender.
- Serve with grated parmesan cheese and crusty bread!
***
All the Pretty Things, my spiritual memoir about profound loss and miraculous redemption released this year. You can read all about it here or purchase it here!
