In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.

Spinach Tortellini Soup

Hello February, you old so and so. Grey skies that vacillate between snow and rain, ice, sleet, and hail. We know what your game is.

But guess what we have to fight against you? Soup. Delicious, simple, and comforting soup.

And this is a good one. It’s light, mostly involves things that you’ll have on hand, and it’s pretty.

Which is the thing that we need the most during the second month of the year.

**shakes fist at sky**

Get off my lawn, February!

And come in for a nice warm bowl of soup.

Spinach Tortellini Soup

Spinach Tortellini soup vertical

Serves 4-6.

Ingredients:

1 ½ tablespoons olive oil

3 stalks of celery, sliced

2 large carrots, sliced

1 large red onion, diced

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

5 cups chicken or vegetable broth

1 (14.5 oz.) can diced tomatoes

2 teaspoons worcestershire sauce

1 ½ teaspoons dried oregano

1 ½ teaspoons dried basil

1 large handful baby spinach

1 cup frozen cheese tortellini

Shredded parmesan

Instructions:

Heat the olive oil in a large soup pot over medium heat. Add the celery, carrots, onion, salt and pepper. Saute for 8-10 minutes, or until softened. Add the broth, tomatoes, worcestershire, oregano and basil. Lower heat to a simmer, and cook for 15 minutes.

Add the spinach and tortellini and cook until the tortellini is plump and cooked through, about 8 minutes.

Serve with parmesan.

(Photo by Launie Kettler)

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