Tortellini Soup

Ingredients

Dairy

butter2 tablespoons

Produce

onion1 large
carrot2 large
celery2 stalks
garlic4 cloves
corn1 cup
baby spinach2 handfuls

Spices

red pepper flakes 1/8 teaspoon

Dry Goods

chicken broth3 cups

Refrigerated Items

packaged cheese tortellini9 ounces

Instructions

This soup is so easy it almost feels like cheating; with just a few handfuls of ingredients and a box of stock, you’ve got a flavorful soup comes together quickly and is so flavorful! Crumbled sausage is a nice addition to this soup, if you have some on hand. If you’ve got fresh tortellini and diced kale, all the merrier; but I also keep both in my freezer so that this soup can be pulled together in a pinch.

  1. Peel and dice the onion, and dice the carrots and celery and set aside.
  2. Mince the garlic and set aside.
  3. In a large pot, heat butter over medium heat until shimmering. Add the onion, carrots and celery and cook, stirring occasionally, until the onions and carrots have softened, about 3-5 minutes.
  4. Add the garlic and stir to combine, cooking until the garlic has whitened and become fragrant about 1-3 minutes.
  5. Add the corn and the spinach and stir to wilt the spinach, about 3-5 minutes.
  6. Once the spinach has wilted, pour in the chicken broth.
  7. Bring to a boil and then reduce the heat to low. Simmer for 5 minutes, then remove from heat.
  8. Add the tortellini and cook, stirring occasionally, until heated through, about 3-5 minutes.
  9. Serve hot, garnished with grated parmesan cheese.

Prep Plan