Simple Italian Tortellini Soup

This soup is simple and hearty.  It can be thrown together quickly, and even prepped ahead of time, as a simple weeknight meal.  And perfect for a chilly evening!

The trick is to cook the tortellini in a separate pot and keep them separate from the soup.  That way it doesn't soak up all of the soup liquid and lose their shape.  Upon serving, you just place a serving of tortellini on the bottom of the bowl and label the soup on top.  Delicious!!

Happy Cooking!
Sarah

Simple Italian Tortellini Soup

2 T olive oil

1 cup chopped onion

1 cup chopped fennel bulb

3 cloves of garlic, minced

1 (8 oz) pkg of baby portobello mushrooms

1 T tomato paste

1 (15 oz) can of fire-roasted tomatoes

1 (15 oz) can of chickpeas, drained and rinsed

4 cups vegetable stock

salt and pepper

4 cups of baby spinach

1 pkg of whole wheat tortellini, cooked according to package instructions   

1 tsp red wine vinegar

3-4 T chopped fresh parsley

Heat the oil in a large dutch over over medium high heat.  Add the onion, fennel, and mushrooms.  Cook for about 15 minutes or until all the liquid evaporates.   Push veggies to the side, add garlic, and allow to cook for about 30 seconds, constantly stirring so it doesn't burn.  Stir in the tomato paste and cook for about a minute.   Add the stock, tomatoes and chickpeas.  Bring to a boil and reduce heat to simmer.  Simmer for about 10 minutes.  Stir in the spinach and cook for another 5 minutes.   Remove pan from hear and stir in vinegar and parsley. 

Serve immediately in large bowls over the tortellini.  So yummy!  Enjoy!