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Frugal Recipe: Cheese Tortellini Soup

on 1.22.2015 at 11:10am
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This recipe for cheese tortellini soup is easy, yummy, and great for cold nights.

I’ve kind of been on a soup making kick because 1. it’s not super warm here, 2. you can pack lots of veggies into soups, and 3. one pot=a lot less dishes. Plus, leftovers freeze really well and it’s just plain happy to see a big pot of simmering supper on your stove.

This cheese tortellini soup is really easy; chop a few veggies and you’re basically done. You can find the tortellini in the refrigerated section of your grocery store (mine is near the dairy section).

I got this recipe from Edie who runs the blog Life in Grace. This soup is now a go-to supper in my house.

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Cheese Tortellini Soup

Ingredients

  • 2 tbsp oil
  • 1 onion, diced
  • 2 carrots, diced
  • 3 celery stalks, diced
  • 3 garlic cloves, diced
  • 2 1/2 boxes chicken broth
  • 1 bag fresh spinach (I like to chop mine up a bit so the pieces aren't so big, but you can leave the leaves whole if you want)
  • 1 large bag of cheese tortellini
  • 1 28 oz can diced tomatoes
  • 1 tbsp balsamic vinegar
  • 1-2 tbsp honey
  • salt and pepper to taste

Directions

  1. In a soup pot over medium heat, add the oil. Stir in the onion, carrots, and celery and cook until tender, about 5-7 minutes. Add the garlic and cook a minute longer.
  2. Add the broth, spinach, tortellini, tomatoes, vinegar, and honey. Add salt and pepper to taste.
  3. Bring the soup to a boil and reduce to a simmer until the pasta is tender.

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