This wonderful soup recipe comes to us from Darlene Repash and was served at the Colonial Quilters Guild Christmas Party. It was a big hit, and it needed to be shared so we can all enjoy it at home.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced small
- 2 large carrots, diced small
- 2 large celery ribs, diced small
- 1 teaspoon fine sea salt
- 8 cups low-sodium vegetable broth
- 5-ozs baby spinach
- 9-ozs cheese tortellini
- 1/4 cup chopped flat-leaf parsley
- 1/4 teaspoon freshly ground black pepper
- Grated parmesan or pecorino, for serving
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add onion, carrots, celery and salt.
- Cook for about 10 minutes, stirring occasionally, until somewhat softened and beginning to brown. Don’t rush this step, as the browning adds a nice depth of flavor,
- Stir in the broth and bring to a boil.
- Cover and reduce heat to simmer for 10 minutes.
- Remove lid and add spinach and tortellini.
- Cook according to tortellini package instructions (usually just simmering for a few minutes).
- Off the heat, stir in the parsley and the pepper.
- Ladle into bowls and serve with cheese to pass at the table.