It has been a busy week with scouts, soccer, trumpet, and football every night so far. And of course there is work for both my husband and myself. As such, I fell back to one of my favorite weeknight recipes – Tortellini Spinach Soup. Before we get to the recipe, just a brief recap on the boys. Hayden had his first soccer game at the YMCA and while the team lost, he enjoyed every second of it. Patrick had his first football game, which ended at 10pm Wednesday night. They won and he was ecstatic! We were tired.OK, back to a fast, fresh recipe perfect for busy nights!Tortellini and Spinach Soup
- 1 tablespoon olive oil
- 5 garlic cloves, minced
- 1 cup dry white wine
- 3 (14-ounce) cans chicken broth
- 2 (9-ounce) packages fresh three cheese tortellini
- 1 ¼ cups chopped plum tomato, seed removed
- 1 (6-ounce) bag spinach
- 1 tablespoon butter
Heat oil in Dutch oven over medium high heat, add garlic and sauté for 30 seconds until just fragrant. Add wine and chicken broth and bring to a boil. Cook for 2 minutes then add tortellini and cook for 6 minutes longer, stirring occasionally. Stir in tomato and spinach and cook until spinach just wilts – about 1 minute. Add butter and you are ready to serve.
I have seen some variations on this recipe on the web but, I really prefer this version since it uses fresh ingredients rather than canned or frozen. The fresh ingredients make this dish as lovely as it is quick and tasty.Add the spinach right before you are ready to serve as it will lose its vibrant color if in the liquid too long. This is a beautiful dish that our entire family really enjoys. A loaf of french bread and the bottle of white wine you’ve just opened makes this a perfect meal.