Spinach Tortellini Soup

onionsSo, last time I posted, it was about the turkey stock we made from the turkey we made last month. A couple days after we made it, I used the stock to make a soup which had become quite famous at my last workplace. I don’t think I’ve ever blogged about this before, but one of the most amazing women I ever met used to make Spinach Tortellini Soup every time someone on the floor had a birthday. I would make Garlic Bubble Bread to accompany it and we would feast in the break room over the lunch hour. There were never any leftovers, partially because the soup is addicting, and partially because once someone heard that is what we were eating, everyone would come in.

Spinach Tortellini Soup.jpg

One of the reasons we love the Tortellini Soup recipe so much is that the recipe was originally for the crockpot, which you know is one of my favorite cooking methods. The best way to make this soup requires a little bit of work before putting it in the crockpot (and I made it all on the stovetop this time). One of the tricks to making the soup extra delicious is using caramelized onions. This time I also modified the recipe by adding turkey to it to enhance the soup, and to use up some of the turkey that needed to be eaten.

Spinach Tortellini Soup
½ onion, diced
1 cloves garlic, minced
4-6 c chicken broth
1 can of tomatoes
2-3 tsp Italian seasoning
1 c diced turkey
1 pkg tortellini
1 bag fresh spinach
Salt & Pepper
Fresh Parmesan Cheese

Heat a skillet on the stovetop and add a tsp of oil. Add the onion and at a medium low-medium heat, cook them until they are caramelized. Add the garlic to brown it. Add the onion mixture, chicken broth, tomatoes, Italian seasoning and turkey to either a stockpot or crock pot. Cook for 1 hour on the stovetop and 2-3 hours in the crockpot. Add the tortellini until it is cooked through. Add the spinach and mix until it is wilted. Salt and pepper to taste.
Dish into bowls and add Parmesan cheese to melt it on top.

Try it! You will undoubtedly love it!

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