my mother-in-law makes this AMAZING tortellini soup. (my mouth is watering right now just thinking about it.) i was craving it one night so decided to try my best at recreating it. the bad part — i forgot to write the recipe down! i thought that i used another soup recipe as a skeleton, but now that i look at it, it doesn’t seem at all similar to what i made. so i’ll have to go off of my taste bud memory and the picture to do the best i can. here’s my best shot:
1 medium onion, chopped
2 garlic cloves, minced or pressed
4 c. chicken/turkey broth (or vegetable broth, for a vegetarian option)
1 c. diced tomatoes (maybe about 2 large tomatoes–add more to your liking)
spinach, fresh leaves or frozen
swiss chard (or double the spinach if you don’t have this/don’t want to buy it)
cheese ravioli or tortellini/tortolloni
shredded cooked chicken or turkey (optional)
1) in dutch oven pot set over med-high heat, saute onions until lightly golden brown. add garlic; saute about 1-2 minutes longer.
2) add next 9 ingredients (broth through parsley — if using frozen spinach, don’t add until step 3). bring to a boil; simmer for 20-30 minutes.
3) add ravioli/tortellini ( and frozen spinach, if that’s what you’re using, and optional chicken). cook for whatever length of time is on the pasta box.
if you like your food spicy, try adding a serrano pepper or two.