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Happy Soup



Today, I call this happy soup. You may call it tortellini soup or vegetable soup. You may also call it great for a rainy day soup, or make me feel better when I am sick soup. It doesn’t really matter what you call it because really, what’s in a name? Would a soup by any other name still taste as great? Well yes, yes it would. because no matter what you call it, this soup is so good!

The reason I am calling this happy soup today is because I have had one of those terrible horrible no good very bad days and this soup is just the thing I need to make me happy. Ok, well I may be exaggerating about my day. Actually it was a very good day, but I did leave my makeup at home this morning, and I had to go to school wearing a wet sweater, and there was traffic.. In any event, this soup would make me happy even on the best of days.  And I also should mention that this is the hubby’s favorite meal and he requested that I make it for dinner.

Tortellini (Happy) Soup
Yield: 5 servings
printer friendly version

1 Tbsp olive oil
1/2 onion, diced
2 garlic cloves, minced
4 oz. mushrooms (i use the baby bellas), sliced
2 medium carrots, peeled and sliced
1 small parsnip, peeled and diced
4-5 cup low sodium chicken stock
6 oz tortellini – I use either prosciutto and chicken or 3 cheese
4 oz prewashed fresh spinach, chiffonaded
salt and pepper to taste

Directions:

In a stock pot or large sauce pan set on medium heat, add the oil, then saute the onion until translucent, add the garlic stirring for about a minute, until very fragrant.

Add the mushrooms and cook about 2-3 minutes or until mushrooms start to soften and brown.

Add the carrots, parsnips, and chicken broth. Bring to a boil and simmer until the carrots are soft, about 5 minutes.

 

Add the tortellini and cook according to package directions. (Look!!! It’s an action shot!!)

When the tortellini is finished, stir in the spinach and simmer until wilted. Season with  salt and pepper to taste.

Adapted from: Vegetable Soup with Meat Tortellini

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