meatless mains soups + stews

Rustic Tortellini and Pesto Soup

 

Rustic Tortellini and Pesto Soup (Serves 6-8, takes about 1 hour total to make)20150121_165042

This is a vegetarian dish, but you could always add some leftover rotisserie chicken.  It’s very easy, one of those chop-and-drop recipes.  It’s hearty enough to warm you up in the winter, but light enough to keep your calories in check.

Ingredients

Extra virgin olive oil

1 white or yellow onion, diced

4 cloves garlic, minced

Salt

1 28 ounce can diced tomatoes

12 bouillon cubes or 12 tsp of chicken paste

12 cups water

2 tbsp dried oregano

2 tsp dried thyme

1/2 container store bought, refrigerated basil pesto

1 8 ounce bag fresh spinach

1 large package of refrigerated cheese tortellini (or similar brand)

2 cups frozen peas

Parmesan cheese

Directions

1. Heat up a Dutch oven on medium with a little olive oil in the pan.  Add the onion and some salt and cook until it’s translucent.  Add the garlic, turn the heat down a little so you don’t burn it.  Cook until you can smell the garlic.

2.  Add the tomatoes, bouillon, water, oregano, and thyme.  Bring up to a boil.  Then reduce the heat to a simmer and cook for 15 minutes.

3.  Add the spinach and pesto.  Stir to incorporate.  Cook on medium-low (level 3) for 15 minutes, stirring every so often.

4.  Add the package of tortellini and the frozen peas.  Bring up to a boil and cook for 8-10 minutes (until the tortellini is done).  If the soup looks too thick, you can add a some water until it looks thick enough.  Unfortunately I didn’t have any of my big pots handy available at the time that could fit this soup! I thinned mine out, but I just happened to take the picture before that.

5.  Remove from heat.  Serve and top with the Parmesan cheese, if desired.***

I am such a bad photographer!  Please don't let this crappy photo deter you from trying this delicious recipe!

***Here is the best way to buy Parmesan cheese:  Buy it in large wedges instead of buying it already grated.  First of all, you can leave it wrapped for a while until you’re ready to use it.  I cut it into 1/2 to 1 inch chunks, and pop in into my food processor fitted with a blade.  Then I just pulse it until it’s grated.

 

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