February 22nd, 2008

cooking: sunlitdays

Spinach and Tortellini Soup

I made this light soup last night for dinner - one of my husband's favorites - and thought maybe I'd share the recipe. It's light and relatively low-cal, without skimping on taste.

SPINACH AND TORTELLINI SOUP

1 tsp olive oil
1 cup chopped onion
6 cups chicken broth
2 cups hot water
3/4 cup julienne-cut sundried tomatoes, packed without oil
1 9-oz package fresh cheese tortellini
3 cups packed fresh baby spinach
Fresh Parmesan cheese

1. Heat oil. Add onion and saute until soft, about 3-4 minutes.
2. Add broth, water, and tomatoes. Cover and bring to a boil.
3. Add pasta and spinach, and simmer uncovered for 5 minutes.
4. Sprinkle with fresh parmesan to serve.

This makes a lot, 8 1-cup servings (if you want to have a salad to go with it, too) or 4 2-cup servings. I usually save the leftovers to have for lunch the next day. Because of the tortellini, it's not nearly as nice the longer you take to eat it.