Tortellini and Vegetable Soup
This is one of my favorite soups to help fill my body with warm soup and a ton of healthy vegetables. This is green vegetable-packed soup is one of my favorites to have in the winter.
Begin by heating some oil in a dutch oven and saute one chopped onion for 5 minutes. Add about 5 cloves of pressed garlic and 1 tsp of thyme. Cook for about 30 seconds.
Add 6 cups of chicken broth and 3 bay leaves, scraping off anything up any pieces from the bottom of the pan, and bring up to a simmer.
|Using my new Rachel Ray spoons that
rest on the side of the bowl!
*** Before cooking the next step, you’ll need to prep the zucchini. The seeds in squash can sometimes have a slimy texture in a soup. If you choose a smaller zucchini, you’ll have fewer seeds, or you can hollow out vegetable like
Slice 1 zucchini into 1 inch half moons.
Add one package (9 oz) fresh cheese tortellini and zucchini. (note: I suggest a whole wheat pasta.) Cook until pasta is barely tender – about 3 to 8 minutes. Remember that it will cook more as we continue to add ingredients.
Add 1 pound of curly spinach, stemmed and chopped up and 1 cup frozen peas. Cook until the spinach is wilted – about 3 minutes.
(note: You can use kale in place of the curly spinach, but I wouldn’t recommend baby spinach as it won’t hold up as well in the soup.)
You can get NC organic produce shipped to you from Backyard Produce!
Remove bay leaves. Add in 1 tsp of basil (or 2 tbsp chopped fresh basil), and 1 minced clove of garlic (or a squeeze from the easy gourmet garden version).
Add a sprinkle of parmesan cheese or mozzarella when serving. Deeeeelicious!!!
Nutrition: 1.5 cup serving: 170 Calories, 5 grams of fat.
Original recipe from The American’s Test Kitchen Healthy Cook Book.
If you are interested in the Rachel Ray spoons, you can get them at Target, Bed,Bath,&Beyond, or buy on amazon.