Can we get a big hands up for tomatoes? I adore them. I seriously doubt I’ve ever met a tomato that I didn’t love…or a dish that had tomatoes in it. In fact…that love affair’s been going on my whole life. My mother said as a small toddler, I would sit and eat tomatoes until the juices would give me a rash all over my chest and tummy…but I’d keep at it. I still love just going out to the garden and picking fresh tomatoes and eating them…juices running and all. Tomato tortellini is one of my favorite soup/meals. I say meals, because when I fix it…I completely make a meal out of it. I know warm weather is coming, and folks stop eating as much soup. But I never tire of soup. It can be a side dish with a yummy sandwich. I think this would just be perfect for a picnic. No matter how…or when you like to have soup, this recipe is a keeper.
I think this could be served with simple saltines, like I love it…or with a wonderful Texas Toast.
- 5 1/4 Cups vegetable broth
- 1 (14.5 ounce) can Italian-style stewed tomatoes
- 1 clove garlic, minced
- 2 Tablespoons grated Parmesan cheese
- 1 (16 ounce) package prepared cheese tortellini, thawed
- 10 ounces of spinach, rinsed and chopped
- Bring a large pot of lightly salted water to a boil.
- Combine tortellini and spinach and bring to a boil
- Reduce heat slightly and boil for 7 minutes
- Drain and add to the tomatoes and broth
- Simmer for 20 minutes.
- Garnish with your favorite cheese (Optional)
This is a quick and wonderful way to feed your family a really “stick to your ribs” meal.
Serve and enjoy!