Christmas Recipes: Tortellini Soup

This was the soup my mom always fixed for Christmas Eve dinner.  Since my dad is a minister, Christmas Eve was working evening and involved him coming in and out fom different services.  So, a warm, full soup was something she could do ahead and then we could enjoy it with a salad and crusty bread.  The colors are perfect for Christmas and the flavors are deep and inviting.  

Ingredients:
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

Directions:

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. 
   
   

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. 

Ingredients:

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

Directions:

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.