This soup is SO delicious and easy I have made it twice in the past week. My family absolutely loves it!
Keep reading for the simple recipe.
3 stalks of celery, chopped
3 cloves of garlic, diced
2 carrots, chopped
1 large onion (yellow or white), chopped
2 T. olive oil
6-8 cups of chicken stock (If you don’t have homemade on hand, 2 boxes will work.)
3 cups of fresh spinach
1 box of cheese tortellini (Napoleon brand has clean ingredients ~ Wal Mart pasta aisle.)
1 28 ounce can of tomatoes (I like San Marzano tomatoes, a sweeter plum tomato.)
1-2 T. honey
1 T. balsamic vinegar
salt and pepper to taste
grated parmesan cheese
Once the vegetable prep is done you can have soup in about 10 minutes.
Sauté the carrots, garlic, onion and celery in the olive oil until the vegetables are al dente. (Approximately 10 minutes over medium heat.)
Don’t you love my wooden spoon? Darling daughter found it at Sur La Table.
Add the chicken stock, tomatoes (to include the juice), spinach, tortellini, balsamic vinegar and honey.
I grow my own basil and this is a great opportunity to toss in the usually unused tops when they are almost flowering. Bring liquid to a boil, then reduce to medium heat and simmer until the pasta is tender. Remove the basil stem before serving.
While the soup is cooking I slice up some soft Italian bread and grate some parmesan cheese.
The soup is so fresh and light. Because of the short cooking time it also does not heat up the house. Oh boy do I wish there was a “taste” button on your screen.
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