I can’t get enough of cheese tortellini lately! I absolutely love it and I also how the store-bought, refrigerated tortellini adds a major short cut and makes it so much easier. Boiling, peeling and seeding the tomatoes takes just a little bit of time, but once you get the hang of it’s a breeze. The fresh tomatoes in this soup seriously make a world of difference, but in the winter if you can’t find good fresh ones I think 2 – 3 cans of diced will have to do.
The cheesy tortellini in this soup paired with an abundance of fresh Roma tomatoes, fresh spinach and fresh garlic makes for a perfectly filling and unforgettable soup. If you have a garden with the listed ingredients, then how lucky are you? Now that I have a yard I can’t wait to plant a garden next year! Whenever I have had a garden, that was always one of my favorite things, to be able to go out any time of day and pick some fresh fruit and veggies to cookie with or eat raw straight from the vine. It really doesn’t get any better!
This soup, with all it’s freshness and cheesy goodness is nearly guaranteed to become a new summer favorite for you! I know I’m in love.
- 1 3/4 lb Roma tomatoes (about 9 medium)
- 1 1/2 Tbsp extra virgin olive oil
- 1 yellow onion finely chopped (1 1/2 cups)
- 6 cloves garlic, minced (more or less to taste)
- 2 quarts (8 cups) low-sodium chicken broth
- 2 cups water
- 1 (20 oz) package refrigerated three cheese tortellini
- Salt and freshly ground black pepper, to taste
- 1 tsp granulated sugar
- 6 - 9 oz fresh spinach, chopped
- 3 Tbsp chopped fresh basil
- 1/2 cup finely shredded Parmesan cheese, for serving
- Heat a pot of water to a boil and fill a medium mixing bowl with ice water. Once water in pot boils, carefully drop tomatoes into water and boil until skins burst, about 3 - 4 minutes (if a few of them are having trouble bursting, you can remove them from the water and cut an "X" in the bottom of the tomato then return to water for about another minute until skins slightly pull alway). Remove from boiling water and transfer to ice bath, cool slightly then peel, seed and dice into bite size pieces, set aside.
- In a pot, heat olive oil over medium heat, add onion and saute until tender, about 3 minutes. Add garlic and saute 30 seconds longer. Pour in chicken broth and water, then increase temp to moderately high heat and bring to a boil. Once it reaches a boil, add tortellini, season with salt and pepper to tastes and boil 7 minutes (or longer if directed on tortellini package).
- Stir in sugar, tomatoes, spinach and basil and cook until heated through and spinach wilts. Serve warm topped with Parmesan cheese.
- *If it's winter and you're having a hard time finding good Roma tomatoes, you could sub 2 cans regular/petite diced tomatoes, but during the summer when tomatoes are in their prime I highly highly recommend fresh. They make such a difference.
- Recipe Source: Cooking Classy