Cheese Tortellini Soup

19 12 2013

After we enjoy appetizers, I like to start our family’s Christmas dinner with a homemade soup. Traditionally I’ve made Italian wedding soup, and one year I made a rustic minestrone. This year however, it’ll be tortellini soup with the homemade turkey stock that I made using the bones from our Thanksgiving turkey. First I roasted the bones, then I let the stock cook on low all day (with the bones, onions, carrots and celery) to develop a deep, rich flavor.  I froze the stock knowing I’d use it to make soup for Christmas.

I grew up enjoying my Mama’s tortellini soup quite often, but I haven’t had (or made it) in years. Hence this post….thought I’d whip up a bowl for the hubs and I before making my army-size Christmas Day batch! I did make this a little different from my Mama’s, and I’ll be making it a little different for Christmas Day too (will be using turkey stock instead of chicken broth and white beans instead of mushrooms)…but sharing this before Christmas in case it sparks an idea for your own holiday meal planning.

Cheese Tortellini Soup

Cheese Tortellini Soup

The following serves 4-6 (compliments of This Girl’s Gotta Eat):

  • Extra-virgin olive oil
  • 1 medium onion, chopped
  • Couple cloves of garlic, minced
  • Pinch red pepper flakes
  • 2-3 sprigs of fresh thyme
  • 1 container portabella mushrooms, sliced
  • 1/4 cup dry white wine
  • 2 boxes reduced-fat, low-sodium chicken broth
  • 1 can (28 oz) diced tomatoes
  • 1 package cheese tortellini, like Buitoni whole wheat cheese tortellini you find in the refrigerated section
  • 1 bag fresh baby spinach
  • Grated parmesan cheese
  • Salt and pepper to taste

Heat a couple of tablespoons of olive oil over medium-high heat in a large pot. Add onion and cook until soft, 5 minutes. Add garlic, red pepper flakes and thyme springs (don’t worry about taking off the leaves, add the whole sprig) and cook until fragrant, about a minute. Add mushrooms and brown, stirring often, another 5 minutes. Season with salt and pepper to taste. Deglaze the pan with wine, scrapping up any brown bits from the pan. Cook for another minute or so until the wine reduces to half.

Next add the chicken broth and tomatoes. Bring to a boil. Add the tortellini and cook to al dente according to package instructions. When you have a few minutes left on the pasta cooking time, add the spinach and wilt into the soup, stirring often.

Remove the sprigs of thyme, season soup with salt and pepper to taste, and serve with grated parmesan cheese.

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