Found this really quick and easy recipe in our local paper’s food section. The preparation time is only 5 minutes and the cooking time is 15 minutes. Believe me these types of recipes are not all that easy to come by, so when I see them I snap them up.

Tortellini Soup Recipe

Tortellini and Spinach Soup1 tablespoon olive oil
3 garlic cloves, chopped (use the minced garlic in the jar to save time)
1/2 cup white wine or dry vermouth
1 quart low-sodium chicken broth
1 (9 os. package fresh tortellini stuffed with chicken and prosciutto) Find it in the refrigerated section at your grocery store.
Black pepper
1 bunch baby spinach (get bagged it’s already washed and you can just throw it in)
1/2 cup freshly grated parmesean cheese (save time buy it in the bag)
2 springs fresh oregano or basil (optional)

Instructions:

Start broth boiling in a saucepan. (boiling the broth a bit before adding makes it taste less canned)

Heat oil in a large saucepan over medium heat. Add garlic; cook until golden, 1 to 2 minutes. Pour in wine and heat to a boil. Cook until wine is slightly syrupy, about 6 minutes. Stir in broth; heat to a boil. Add tortellini; cook according to manufacturers directions.

About 2 minutes before the pasta is done, stir in spinach; cook until spinach wilts slightly. Season with pepper to taste.

Lade into bowls, sprinkle with Parmesan. Garnish with organo or basil if desired.

Serve with a loaf of french bread and you’ve got a nice winter meal.

Makes 2 servings

Tips
Stir in a beaten egg a minute before serving for extra richness.

Can be made vegetarian, by using vegetable broth and cheese tortellini

You can give the soup more of an Asian flavor by replacing the tortellini with won tons (find in frozen section) and finishing it with sesame seed oil instead of Parmesan. Also serve this Asian version with egg rolls (find in the frozen section) and sprinkle chow mein noodles over the soup.

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