The night I made this soup for dinner, I was completely exhausted. I’m not exactly sure why, but if I had to guess I’d say maybe it has something to do with the combination of full time job plus toddler son plus the third trimester of pregnancy. I was thisclose to scrapping it and going for something like a grilled cheese or a bowl of cereal. But, I’d already bought the ingredients and I knew this was more nutritious than anything else I might throw together. I didn’t want to waste the ingredients, and I really try to stick to my meal plans, so I rallied and made the soup. Not only did it taste far better than I expected, it was so quick and easy it really didn’t require much more effort than grilled cheese. We were both nuts about this soup and it will be making many reappearances on our future weekly menus, especially during weeks when I know I will be busy and tired. Win!
Yield: 3-4 servings
1 tbsp. olive oil
½ cup onion, chopped
2 cloves garlic, minced
½ tsp. dried oregano
1 (15 oz.) can diced tomatoes, with juices
4 cups low-sodium vegetable broth (or chicken broth)
9 oz. tortellini, any variety (fresh or frozen)
3 cups fresh baby spinach, loosely packed
Salt and pepper
Grated Parmesan, for serving
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions to the pan and cook until beginning to soften, about 5 minutes. Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute. Mix in the oregano and diced tomatoes. Add the broth to the pot. Bring the mixture to a boil. Add the tortellini to the pot and cook according to the package directions. One minute before the tortellini is fully cooked, stir in the spinach. Remove from the heat. Season with salt and pepper to taste. Serve warm with grated Parmesan as desired.