Recipe: Easy tortellini soup

During the holiday season, this recipe for spinach tortellini soup offers a light alternative - and it's so easy.

Posted 1:55 a.m. Nov 25, 2016 — Updated 1:55 a.m. Nov 25, 2016

Sarah Lindenfeld Hall

I don't know about you, but this is the time of year I'm looking for lighter recipes to fill in those nights when we're not headed to a holiday gathering or gorging ourselves on Christmas cookies and leftover stuffing. (I do love stuffing ...).

This recipe for spinach tortellini soup fits the bill - and it's so easy. Bonus: Most of the ingredients you can store in your pantry for one of those nights when you have no idea what you'll make for dinner.

Spinach Tortellini Soup

6 cups low-sodium chicken stock

1 carrot, peeled and chopped

1 celery stalk, chopped

1/2 cup onion, chopped

4 garlic cloves, minced

Frozen cheese tortellini (I use about half of a 19-ounce bag)

1 package of frozen chopped spinach, thawed and squeezed, or several handfuls of fresh baby spinach

1 (14 ounce) can diced tomatoes

Salt and pepper, to taste

Italian seasoning, to taste

Drizzle the bottom of a large pot with olive oil and toss in the veggies - carrot, celery, onion and garlic. Saute until the onion is translucent and the celery and carrots are soft. Pour in the chicken stock, tomatoes, seasonings and spinach and bring it to a simmer. Stir in the tortellini and cook according to the package (usually about 3 to 5 minutes).

Sprinkle with a little Parmesan cheese if you'd like. Serve!

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