Today I’m starting a little mini series on the blog with my favorite recipes that we have on repeat around here. I thought it would be fun to share some of the secrets to these delicious, easy meals because cooking is a daily part of my life and I’ve really grown to love it!
It’s been cooling down here in southern Italy, and what’s more appropriate in the fall than soup??
This one is a favorite because it calls for fresh ingredients.
Honestly, when a recipe starts out with diced onion and garlic, you know its a winner!!!
This should take you no longer than 30 minutes to prepare! The full recipe is below:
Fresh Garlic Tortellini Soup
6-8 large ripe tomatoes
3 tablespoons extra virgin olive oil
10 cloves of garlic, roughly chopped
1 large diced onion
2 quarts organic chicken stock
2 cups water
1 package cheese tortellini
Salt & pepper to taste
1 tablespoon organic sugar
4-5 cups fresh spinach, roughly chopped
1 cup fresh basil, roughly chopped
Parmesan cheese for garnish
First you need to blanch and peel the tomatoes. Cut X’s in the bottoms of the tomatoes, boil water in a pot drop the them in, allowing them to cook for 3-4 minutes, or until skins have begun to burst. Once this happens, drain the water from the tomatoes, transfer them to a bowl and run cold water over them for 2-3 minutes. The skins should peel right off and you can de-seed and dice them.
While the tomatoes are blanching and cooling, you can dice the onion and garlic. I like to coarsely chop the garlic versus crushing it, I’ve noticed the flavor is better.
Heat the olive oil in your pot and add the onion and garlic. Cook on medium heat for about 3-4 minutes. You don’t want the onions completely cooked through.
Add the chicken stock and water and turn up the heat on your range. You want the mixture to come to a boil. Once it has reached a nice boil, add the tortellini, salt, pepper and sugar. Reduce the heat a little and cook the tortellini for about 4-5 minutes.
Add the spinach, basil and tomatoes. I usually cut the spinach and basil straight into the pot with my kitchen shears – that way you only handle it once. Cook for about 5 more minutes, or until spinach and basil have wilted.
Serve with fresh parmesan.