This month's theme, "Let's Go Meatless", was chosen by Paula of The Saucy Southerner. We could make any kind of soup we wanted; chowder, creamy. brothy, chunky, bisque, stew as long as it contained no meat or meat broths.
We celebrate Meatless Mondays here on the Farm. I also try to incorporate Meatless Meals several more times during the month. It is so easy to get into the habit of only thinking of meat as your protein each meal, so I'm happy that Paula chose this theme to get me out of that rut.
This delicious and easy peasy soup is quick to make. It is perfect for a weeknight meal, coming together in less than a half an hour using refrigerated, prepared cheese tortellini and canned goods from you pantry.
Like any good soup, the secret is layering of flavors. Start out by doing a quick cook of carrots, celery and onion in olive oil until the veggies start to soften and become aromatic.
Add in the canned tomatoes and their juices. Cook and stir, scraping up any bits stuck to the pan.
Add in the vegetable broth, bring to a boil. Cook until vegetables are tender. About 10 minutes.
Add the tortellini and the spinach, reduce heat and cook until heated through and spinach is wilted., about 5 minutes.
Notice the difference in the color of the soup? That is because when I went into the refrigerator for the tortellini and spinach I spied a container holding the remainders of the tomato soup (condensed mixed with milk) that the Little Miss had eaten for lunch the day before. I grabbed it and added it to this soup. It gave it a little more body and was very good. You can absolutely do without it but if you want to stretch this soup, make it a little heartier and creamier, or happen to have leftover cream of tomato soup, by all means add it.
Make sure you stop by and see the other Meatless Creations being offered this week. You will find links to them all at the bottom of this post.
Interested in joining us on the third Saturday of June when we make Chowders? Just leave your blog name and url in the comments section and I will send you an invitation.
Yield: 6 servings
Spinach Tortellini Soup
This semi homemade soup is quick, easy and delicious. Perfect for a weeknight meal.
prep time: 10 MINScook time: 20 MINStotal time: 30 mins
1 T. olive oil
2 carrots, scraped and diced
1 small onion, chopped
1 stalk celery, diced
1 clove garlic, minced
1/2 t. dried basil
1/4 t. dried thyme
salt and pepper to taste
1 (15 oz) can diced tomatoes with juices
1 (32 oz) container vegetable stock
3 oz. baby spinach leaves
1 (10 oz) pkg refrigerated cheese tortellini
1 (10 oz) can condensed tomato soup (if desired)
1 soup can of milik (if desired)
In large soup pot, heat olive oil over med high heat. Add the carrots, onion and celery. Cook, stirring occasionally until onions are translucent and aromatic. Add the garlic, basil, thyme, salt and pepper. Stir to combine. Add the tomatoes and juices, cook and stir scraping up any browned bits stuck to the bottom of the pan.
Add the vegetable broth and bring to a boil. Cook for 8-10 minutes, stirring occasionally until the vegetables are tender.
Reduce the heat to med low. Whisk together the condensed soup and milk, if using and add it to the pot, stirring to combine. Add the tortellini and spinach. Cook, stirring occasionally for 4-5 minutes until heated through.
If you are adverse to condensed soup you could add another can of tomatoes and the milk for a creamier consistency. This soup is delicious brothy as well so feel free to omit the milk altogether. I often add fresh zucchini or summer squash to this soup as well when it is in season.
Property of A Day in the Life on the Farm
Created using The Recipes Generator