Thursday, March 31, 2011

Tortellini Soup

When my dad had sinus surgery around 12 years ago, a woman from his church brought a pot of this soup by.  It was an instant family favorite and has been a soup that my mom fixed several times a winter and now I make it for myself and friends.  I’ve tweaked the original recipe, but it still is quick and easy to fix.  Feel free to make it a day in advance because it gets better every day. 

2 tablespoon olive oil
½ onion (about ½ cup) diced red onions
4 cups chicken broth (or vegetable broth for vegetarians)
1 tsp. garlic salt (with parsley)
1 tbls. Italian seasoning
¼ tsp pepper
1 cup red wine
1 tbls balsamic vinegar
1 16oz. can of navy beans, rinsed and drained
1 14.5oz. can of petite diced tomatoes with liquid
1 10 oz. can of Rotel (or diced, spicy tomatoes available in mild, original, and hot), drained
1 10oz. box of chopped spinach
1 14oz. bag of frozen cheese tortellini

  1. Set the burner to a medium heat.  Pour olive oil into a pot. .  When oil is hot, add onions.  Cook for 5 minutes, stirring occasionally.
  2. When onions are brown, add wine, garlic salt, pepper, Italian seasonings, and balsamic vinegar.  Cook for 5 minutes to allow wine to reduce. 
  3. Add broth, both types of tomatoes, beans, and spinach.  Bring to a boil.  Once boiling, add the tortellini.  Reduce heat and simmer for around an hour.   After an hour, the soup is ready to eat. 

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