I saw this video the other day and was cracking up! Do you ever have those moments when you Google something and it pulls up the craziest results, then you realize you totally spelled something wrong (usually my autocorrect is at fault). It’s insane to me how much we depend on Google these days – what did we ever do without it?
Soup is one of my all time favorite dinners, unfortunately Lance doesn’t really care for it much. My motivation behind this soup was to sneak in the tortellini and trick him into liking it.
And to my surprise, it worked pretty well. He still scooped his portion out of the pot with almost no liquid (weirdo) but said he like this soup a lot – win!
One of my favorite things about soup is that it is great for disguising lots of veggies. I like to throw in as many as possible and keep a good variety in the pot. Initially I was intending to do use the standard soup/stew veggies, but when I went to grab the tortellini out of the fridge I remembered that I had a bunch of fresh spinach to use up. I threw that in and it ended up making the soup for me (plus it added some nice color).
I like to serve this soup with some Parmesan cheese sprinkled on top and crusty French bread on the side, but it tastes great all on it’s own too.
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 carrots, peeled and cut into ½ inch pieces
- 2 celery ribs, cut into ½ inch pieces
- 2 cloves garlic, minced
- ½ tsp dried thyme
- ⅓ tsp dried oregano
- 1 tablespoon cornstarch
- 1 bay leaf
- 6 cups chicken stock
- 8 oz fresh cheese tortellini
- 1 pound fresh spinach, washed & stemmed
- Salt & pepper
- ¼ cup grated parmesan cheese (optional)
- In a large stock pot or Dutch oven, heat oil over medium heat until melted. Stir in onions, carrots, celery, thyme and oregano. Cook until softened, about 5 minutes. Add in garlic and cook for 30 seconds, then add in cornstarch. Cook mixture until golden brown.
- Whisk chicken stock into the pot, add in bay leaf, reduce heat and bring to a simmer. Add in spinach and tortellini and cook for 4 to 8 minutes, or until pasta is tender and spinach is wilted. Remove chicken from pot, let cool slightly and shred. Remove bay leaf and discard. Season with salt and pepper to taste.
- To serve, sprinkle individual bowls with grated parmesan cheese.