When it’s chilly out, it’s the perfect time to stay inside, put on comfy clothes and cuddle up on the couch with a warm blanket ― and a bowl of hot soup.
For Jennifer Bier, a nutritionist at MetroHealth, tortellini-spinach soup is the go-to option for her and her family this time of year. This soup hits all the marks — not only is it delicious and hearty enough to satisfy your hunger, but the dish is easy to make on a busy weeknight. “It’s a one-pot meal ready in under 30 minutes,” Jennifer said.
Here’s the recipe for Ms. Bier’s “family favorite” soup.
Tortellini-Spinach Soup
Ingredients:
2 cloves garlic, crushed
2 teaspoons olive oil
1 teaspoon dried oregano
4 cups chicken stock
1 (8 oz) package cheese tortellini, fresh or frozen (mini tortellini work best)
6 oz (3-4 cups) fresh spinach, washed and coarsely chopped
14 oz can diced tomatoes with garlic, oregano, and basil
Parmesan cheese, optional
Directions:
- Heat large pot over medium heat. Add oil and crushed garlic. Sautee 2-3 minutes.
- Add oregano and chicken stock and tortellini. Increase heat and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Add the spinach and tomatoes and simmer 5 more minutes.
Serve with grated parmesan.
