Tuesday, January 31, 2012

tortellini soup.

okay, so as part of my project:  organization, i made the commitment to making our menu two weeks at a time and one recipe that was a major hit around here was tortellini vegetable soup.  although oklahoma is having an ABNORMALLY warm winter, (which, if i do say so myself, is a bunch of garbage.  i went on the hunt to find a snowsuit and heavy coat for b in preparation for the annual blizzard...and i'm going to be ticked off if we don't have any snow!) i still love my cold-weather soups. 

when i came across the recipe on pinterest, i knew the hubs would love it and it looked simple...two things that make my life easier!  as with pretty much everything i make, i changed it up a little bit to add more bulk and to get more meals out of it. 

here's the original recipe:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 small zucchini, diced
  • 1 medium carrot, peeled and diced
  • 5 1/2 cups chicken stock e oil
  • 1 teaspoon dried basil (more if fresh)
  • 1 bay leaf
  • 1/2 cup canned crushed tomatoes
  • 1/2 teaspoon salt
  • 8 to 9 ounces fresh or frozen tortellini  (cheese or meat filled)
  • 2 to 3 tablespoons chopped fresh parsley
  • Black pepper, to taste 

  1. Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, and carrot. Saute over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent.
  2. Add the stock, basil, bay leaf, tomatoes, and salt to the pot. Increase the heat and bring the mixture to a low boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer. Gently stir in the parsley and pepper during the last minute or so. Makes about 5 servings.

easy, peasey, right?!  rrrrright. i apologize for some of the rough "estimates" i'm fixing to give you.  i threw away all the boxes and cans before i wrote this post and i am SO bad at dumping in ingredients and tasting...anyway, here's my adaptation:

  • 1 medium onion, chopped
  • 2 large zucchini, diced in fourths
  • 1/2 bag baby carrots, diced
  • two boxes of chicken broth
  • 2 (ish?) teaspoons of basil
  • 1 can crushed tomatoes
  • 1 can garlic and onion diced tomatoes
  • 1 box of tortellini
  • 1 bag spinach leaves
  • s and p to your liking.

  1. in a LARGE stock pot, soften your onion, zucchini and carrots in a little bit of olive oil.  DO NOT over cook.  they'll turn to mush later.  yuck. 
  2. cook your boxed tortellini, making sure it is VERY UNDERDONE.  (i used boxed because there was about a $7 difference between it and the tortellini in the refrigerated foods section.)
  3. dump everything else in the pot with the onion, zucchini and carrots. return to a boil for about two minutes, reduce to a simmer for about five minutes and make sure your spinach leaves are wilted before you turn down the heat. 
now i didn't add the bay leaves because i didn't realize i was out until i got home, so if you don't have any, it'll still be yummy. 

this makes a HUGE pot of soup and is super cheap.  it reminds me a lot of the minestrone soup from olive garden, which i LOVE.  serve this baby up with some bread sticks and you've got an easy, low-calorie dinner...well, except for the bread sticks because if you're like me, you can eat your weight in bread.  not good.  :)

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  1. Looks good - I might put this on the menu for next week. I'll do baby carrots too - I hate buying regular carrots because I never use them all and you have to buy such a large bag

  2. sounds yummy! i saw your picture on instagram the other day and wondered about the recipe. i may have to try this soon! thanks for sharing. i love easy and quick too when it comes to cooking. :)

    ps: i want a blizzard too! i like usually having a couple days off and being stuck at home with snow on the ground.

  3. y'all this is SO easy...and bryce told me last night he REALLY liked it and he thinks it gets better each day. i usually don't get feedback unless he doesn't like it!!!

    lyndi, i know you count WW points, so this is REALLY low. you could substitute the tortellini with chicken or omit it all together for an essentially zero point meal:)



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