This is a favorite soup and it’s especially good on a snowy day, like the one we’re having in NC. I like to keep all the ingredients in my pantry or freezer to make anytime I have a craving. This soup can be easily doubled in a stock pot and frozen for a later craving.
Freezing Directions: Once you’ve eaten your soup, allow the remaining to sit a room temperature for several hours until it’s slightly warm or less is better. Place the soup in your fridge overnight and proceed to bag your soup like I do potato soup. Use quart bags and a liquid measuring cup to support the bag contents. It is best to freeze soup within 24 hours to preserve its freshness.
Thawing Directions: Thaw for 24 hours in a plastic shoebox, or some other container to catch the condensation. Warm on medium low in a stockpot for thirty minutes (depending on whether it’s semi-frozen) or crockpot on low for 2-4 hours.
I also warm frozen soup (I cut the freezer bag open) in my crockpot on high 6-8 hours.
- 2 T. olive oil
- 3 garlic cloves, minced
- 1 medium onion, finely chopped
- 49 1/2 oz. chicken broth (1 1/2 cartons)
- 2 tsp. italian seasoning (basil works too)
- 1 package (8 oz.) cheese tortellini -i like to buy dried for the pantry, but fresh and frozen work too
- 1 can (28 oz) crushed tomatoes in puree
- 8 oz. fresh spinach (frozen will work too)
- salt and pepper to taste
- parmesan cheese, optional
Directions: Heat the olive oil over medium heat. Add onion and garlic. Saute for 3-4 minutes. Add broth and Italian seasoning; bring to a boil and simmer for 5 minutes. Stir in tomatoes and simmer for 5 minutes. Add tortelleni and cook according to the package directions (about 13 minutes). Add spinach and cook just until wilted. Taste and season with salt and pepper.
I like to simmer mine for at least 30 minutes to allow the flavors to develop. It’s even better the next day. Garnish with cheese if desired. It’s so yummy!
This recipe is linked to Tasty Tuesday for more ideas.