I was inspired by this recipe. Ironically, I didn’t have time Sunday evening to put everything in the crock pot for Monday.
So…Monday evening I whipped up my own stove-top edition. I came up with this recipe which I have dubbed Spring Time Tortellini Soup. Poetic, right?
Here’s what materialized:
3 tablespoons butter
1 clove garlic, minced
1/2 yellow onion, roughly chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt & pepper to taste
2 tablespoons warm water
2 tablespoons cornstarch
3 cups chicken broth
1 (10.3 oz) can cream of chicken soup
1 package tortellini (your choice)
6 oz. fresh spinach, roughly chopped (more or less depending on preference)
Freshly grated Parmesan cheese
1.) Start by melting the butter in a large soup pan. Add the garlic and onions and saute until the onions are translucent. Add the spices and salt & pepper.
2.) Put the 2 tablespoons warm water into a container that can be sealed. Sprinkle the cornstarch on top. Seal and shake until the ingredients are combined. Slowly pour this into the onion mixture while stirring constantly.
3.) Gradually pour the chicken broth into the mixture as well, still stirring constantly. Add the cream of chicken soup and stir to combine (leave this out if you want a lighter, less creamy texture to the soup. Just add an extra 1/2 cup of broth). Let the soup simmer for about 15 minutes.
4.) Add the tortellini and follow the cooking directions on the package. I just simmered the soup until the tortellini was al dente.
5.) Five minutes before serving, toss in the spinach. Ladle into soup bowls and sprinkle some Parmesan cheese on top.
Voila! Enjoy with a nice side salad, some garlic bread and a glass of white wine. At least, that’s what I did 😉