Our weather has been flip-flopping around like crazy lately, but it’s given us enough cool days to put us in a Fall state of mind. And I don’t know about you, but to me, Fall = pumpkins, apples, chili and soup!
This was a quick and easy soup and it was very fresh tasting. It was hearty without breaking the calorie-bank. In other words, it was great! We served it with some andouille and swiss chard hand pies, but I think it would also be great with a grilled cheese sandwich on a cold night!
Vegetable Tortellini Soup
Recipe adapted from Sing for Your Supper
Ingredients:
2 tbsp olive oil
1 small chopped onion
1 clove garlic, chopped
3 carrots, peeled and chopped
1/2 cup red wine
1 can fire-roasted diced tomatoes
1 medium zucchini, chopped
1 /2 box frozen chopped spinach, thawed
a few mushrooms, cleaned and chopped
4 cups chicken (or vegetable) broth
1 (12 oz.) pkg cheese tortellini (look in the freezer section near the breakfast items for the best value)
Seasonings to taste: Tony’s, salt, pepper
Instructions
In a large pot, heat the olive oil and add the onion and carrots. Cook until tender and add the garlic and cook for another minute. Add the wine and deglaze the pot (scrape off any bits from the bottom). Add in the tomatoes, zucchini, seasonings and broth and bring to a boil before reducing the heat and simmer for twenty minutes or until the vegetables are all soft. Stir in the spinach, mushrooms and tortellini and cook for another 15 minutes, or until the tortellini is completely warmed through (taste test!).
Vegetable Tortellini Soup
Cooking With Christen 