Cheese Tortellini And Vegetable Soup

Soup on a cold winter’s day, or night, warms the body and warms the soul.  To me, it’s comforting childhood memories in a bowl.  Takes me back to a time when mom called us to the dinner table, and all was right in the world.  No stress.  No worry.

Steamy hot broth with endless options.  It was always a go-to in our house growing up, whenever someone in the house wasn’t feeling well.  Now that I’m a wife and mom myself, I feel the exact same way.  Sniffles?  Sore throat?  Cough?  Put that pot on the stove and get the cutting board ready.  Homemade soup is fresh, healthy, and almost magical.

I always keep broth in the pantry, and these simple ingredients in the fridge, because you just never know.  In my opinion, it’s hard to mess up a soup recipe.  The ingredients are pretty much “a little of this, and a little of that.”  When I’m cooking soup, I don’t measure the ingredients, but I tried my best for this recipe.  You’ll see I often list a range for the ingredients I use, but feel free to tweak as you wish, depending on your own taste buds!

Here’s my easy recipe for Cheese Tortellini & Vegetable Soup.  I think every mother, and human, should add it to their recipe rotation.

Ingredients:

Onions (1-2 large Vidalia)
Garlic Cloves (2-3 fresh cloves)
Celery (6-8 stalks)
Carrots (5-6)
Fresh Spinach (3/4 of a 9 oz. bag)
Chicken Broth (2, 32 oz. cartons, plus extra water, as needed)
Bay Leaves (3-4)
Dried Herbs (Parsley, Basil, Oregano, & Thyme)
Mini Cheese Tortellini (1 family-size bag)
Salt/Pepper (To taste)
Grated Cheese (To taste, and extra for serving, if desired)

Directions:

  1. Begin by heating a large pot over medium heat.
  2. Dice Vidalia onions (or your favorite variety) into bite-sized pieces, and peel/press garlic cloves.
  3. Add onions and garlic to pot and cover.  Stirring occasionally for a few minutes, until they begin to cook down.
  4. Wash and slice celery into small pieces.  Peel and slice carrots as well.  Add both to pot.  Stir and cover a few minutes.
  5. Add dried herbs, salt, and pepper to taste.  (You can always add more later in the cooking process, so don’t get crazy.  I once ruined a pot of beef stew because I overdosed the pot with dried thyme.)
  6. Pour chicken broth into veggies, and add spinach leaves.  Lower heat to medium/low, stir and cover, checking after about 10 minutes or so, to ensure spinach cooked down all the way.
  7. Add bay leaves (always count how many you use so you know how many to fish out later!) Allow pot to simmer over medium/low with lid on, about 1 hour, or more, if desired, until veggies are fork-tender.  At this point I usually add a bit more water to “stretch” the broth further.  Taste and season further, if needed.
  8. In separate pot, boil water and follow directions to prepare cheese tortellini found on package, until tortellini is fully cooked.
  9. About 20 minutes before serving, carefully add strained tortellini to your pot of soup.
  10. Add grated cheese toward end of cooking time, and more, if desired, when serving.

The flavor this broth takes on from all of the veggies and herbs is so simple, yet so delicious.  The addition of the cheese tortellini makes it a more filling meal.  If you’d like, you can use tortellini with other fillings instead, like meat, or spinach, but my favorite for this recipe is a simple cheese filling.

I hope you enjoy my Cheese Tortellini & Vegetable Soup as much as our family does.  It’s comforting, fresh, flavorful…pretty much everything a bowl of mom’s hot soup should be.

And sometimes, if you listen closely, you can hear it lecture you to go to bed earlier, because you’re not getting enough sleep and you need to fight off that cold.  😉

Sick or not, I think your family will love it.

Happy Cooking!

-CCCara

Add Comment