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life{in}grace

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Cheese Tortellini Soup

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cheesetortellinisoup

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 🙂

cheesetortellinisoup1

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—

greeklemon

and the italian wedding—

italian wedding soup2

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

4 from 1 vote
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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!
>

 ***

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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!

Reader Interactions

Comments

  2. Kristi McCabe says

    This looks DELISH!  Ok I’m going to look for the tomatoes, but if I can’t, are they crushed, stewed, diced???   I KNOW my family will love this! YUM! 🙂
    Kristi

    Reply

  5. Cary Schulte says

    Hi.  I just happened here from another blog, and have so enjoyed reading some of your entries.  Thanks!  I’ll be back to visit again.
    Cary

    Reply

  6. Mott Smith says

    Yum-yum! I can’t wait for it to cool off a little so I can try this. I think it is one that we could get used to eating regularly and sounds dee-lish! Thanks for sharing with all of us!

    Reply

  7. Michele says

    Looks so good and healthy. And you had me at crusty bread. Not to change the subject, but your ingredients have me thinking – are you going to plant a fall garden? Here in NC we are told that you can start planting carrots, broccoli and collard greens now. Have you ever?

    xoxo michele  

    Reply

  10. Kimberly Dial says

    Thanks for sharing this recipe Edie!  I can’t wait to try it … pure deliciousness (I just know it! 😉

    Reply

  11. Kimberly Dial says

    Thanks for sharing this recipe Edie!  I can’t wait to try it … pure deliciousness (I just know it! 😉

    Reply

  12. Ginawilliamsh says

    Sissy, this is the best recipe.  Delicious, even for Hope and Corey, although they do eat around the spinach!  They both enjoy as well as Mark and Marlea.  I have made it several times, even this summer, it so good, that who cares if it’s 90 outside, we love it!  Thanks for sharing all your yummy recipes!

    Reply

  13. Ami M. Davis says

    Adding this to my Edie soup list right behind the blue cheese tomato soup.  I do plan to substitute some “no-chicken” broth which will make this yummy recipe vegetarian.  I may also go crazy and double up on the spinach with some spinach cheese tortellini.  I have an organic version that are micro tortellini which would make them easy to fit in a spoonful.

    Thanks for the great recipe!

    Reply

  15. bebba says

    I’ve been makeng a recipe similar to this one for years and it’s always a hit. The main difference is that it begins with browned bulk Italian sausage. Your recipe is probably healthier  – but you may want to try the sausage edition sometime.

    Reply

  16. Susan Harms says

    Hey! I’ve had this! Thanks for you kind feedback. I miss you guys so much!!! I’m sure the girls will do great (and so will you). I’m enjoying watching all of the progress on your house and I’m so jelous and sad I won’t get to go in it and see the finished product:(
    Hey, what was the name of the decorating book you showed me once? It was a book you got after the fire.I hope you know which i’m talking about. I’m moving into my new house in two weeks. Hope you can watch our progress as well.

    Reply

  17. Denice says

    Edie, I read this and thought it would resonate with you.  Thanks for the recipe! 
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    Reply

  18. Laurie says

    Thanks for the recipe! I made it last night for my family (even though it was warm outside!) My girls (10 and 11) came home from soccer practice and said MMMM! What smells so good? And even though one of them is very picky…she loved it! It’s a hit at our house and my husband can’t wait to try the leftovers…because you are right it is always better the next day! Thank you Edie!

    Reply

  23. kari says

    Hi Eddie,
    Can you tell me how many people this soup serves? I would love to make it for 8 people. Just wanted to make sure this recipe serves that amount??
    LOVE,
    Kari

    Reply

  25. June Pope says

    Edie, you are amazing! You are my idol! You can cook, create, DIY, manage, teach, love, write! And you are a God-fearing woman on top of all that. I’m not trying to embarrass you but you are so smart, I wish we were neighbors. I know we’d be friends. I’ll just have to be content to learn from continuing to read your blog. You are my favorite read EVER!

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  30. Rachel says

    This was sooooo good!! I halved the recipe, and it was plenty for my husband and I, with leftovers for my lunch!! I also added anout a Tbsp of Cavenders Greek seasoning to cut the sweetness just a bit. Fabulous!

    Reply

  32. Lynn says

    I just made this except I used Wildtree (all organic spice) Hearty Spaghetti Blend and I used a can of Fireroasted tomatoes and left out the garlic. Although I could have added I think. Also, I did add some cooked mild Italian sausage that I had in the freezer (just a tiny bit) but it didn’t need it at all! Next time I am going to add more spinach:) It was making me nervous to add the whole bag!

    Reply

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  34. Bev T. says

    Hi Edie,

    Thanks for being such an inspiration in so many ways. My faith had become very weak and your words are helping to bring me back to where I want to be in my walk. Your down to earth transparency and the way you share your vulnerabilities really speak to me. I look forward to every next thing you write. Thank you Edie.

    Now…I’ve got a question…could this be done in the crock pot? I’m thinking the tortellini would get mushy. What about simmering everything in the crock pot all day and adding the tortellini when I get home? What do you think “O’ wise one”?

    Reply

  36. Karen says

    Does anyone know if the tomatoes should be drained before adding them to the soup? Or should I include the liquid? Thanks!

    Reply

  37. Richella Parham says

    Edie dear, I am the last person in the blogosphere to try this soup, I’m sure. But I’m finally got your soup ebook and I want to try this one, but I have a question. Would the soup be good if you omitted the spinach? Obviously it wouldn’t be nearly so pretty, but would it be good? I ask because my husband has two stainless steel heart valves and one of my sons has one as well. They’re heavily anti-coagulated but really have to avoid Vitamin K. We learned the hard way how thrombogenic these valves are; my son had a stroke at age 21 after eating a large helping of asparagus.

    What do you think? Would it work without the beautiful spinach?

    By the way, I still think about All the Pretty Things, six weeks after finishing it. So proud of you.

    Reply

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Trackbacks

  18. […] we arrived, Edie-Girl was waiting for us with a big pot of her famous tortellini soup. She also had warm rosemary bread, a batch of my salsa, and a killer salad with kale and shaved […]

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