I was out of town for a few days helping my sister and brother-in-law do some work on a Cape house they recently bought. Since the house is unfurnished as they go through the process of renovating our meals were pretty simple – mostly eating take out sitting around a card table in the kitchen.
When I got home I really wanted to eat a nice, healthy bowl of soup. Unfortunately the soup I made yesterday (a tomato & potato soup from AllRecipes.com) was only so-so and not worth blogging about – which gave me a chance to finish off a post I started about a nice Tortellini and Spinach soup I made last week.
I had seen this recipe in the Worcester paper earlier that week. This was by Alicia Ross, whose name I know as one of the co-authors of the book ‘Desperation Dinners’. I was given this cookbook probably ten years ago when I had an earlier stint at trying to cook more. The meals in it are designed to be made in 20 minutes and to be pretty simple to put together. I did make a number of things from this and still use the cookbook from time to time, but like to think I have evolved past pure desperation in my cooking!
That said, I still love some of the recipes Alicia creates. This soup recipe came together quickly, yet had a nice rich taste usually associated with simmering soup on the stove for much longer. In this case I think it was the egg and Parmesan drizzle that was added at the end that really amped up the flavor of this soup.
Well worth making, whether you are desperate for a dinner idea or not!
Tortellini and Spinach Soup
- 1 package (10 ounces) frozen chopped spinach
- 1 teaspoon olive oil
- 1 cup onion, chopped
- 1 clove garlic, minced
- 1 cup water
- 32 ounces fat-free, low-sodium chicken broth
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon sugar
- 2 cups meat or cheese tortellini (fresh or refrigerated)
- 3 tablespoons grated or shredded Parmesan cheese
- 1 large egg
- Salt and ground black pepper to taste
- Defrost and drain the spinach well.
- Heat the oil over medium in a 4-quart or larger soup pot. Cook the onion and garlic until onion is soft, about 3 minutes. Add the water and broth. Raise the heat to high, and bring the soup to a boil.
- Add the spinach, tomatoes with their juice and the sugar. Stir to mix well.
- Add the tortellini, and bring the soup back to a boil. Reduce the heat to medium, maintaining a slow boil, and cook until the pasta is just tender, 4 to 5 minutes.
- While the pasta cooks in the soup, combine the parmesan cheese, pepper, salt and egg in a small bowl. Whisk well and set aside.
- When the pasta is tender, slowly drizzle the egg mixture over the soup, stirring constantly.
- Stir and cook 2 minutes. Remove the pot from the heat. Spoon the soup into bowls and serve.
Adopted from the Sausage and Tortellini Soup recipe by Alica Ross as printed in the Worcester T&G.