Hi there! Now that it's basically fall, all I can think about are all of the fun things that come along with fall. The trees, special coffees, pumpkin everything, and you guessed it - soup. I didn't eat soup once this summer, but the second I started planning September, I knew I had to make a soup. I've made a couple from Kristen's cookbook, Myriad, and this one was next on the list. I made it as healthy as possible, with fresh veggies that Brett grew and whole wheat tortellini's instead of the usual ones. The result was amazing, and I devoured it for lunch all week. Get the recipe below, and be sure to checkout Kristen's site for even more delicious recipes!
Ingredients: yields 4 servings
- 3 tbs. olive oil
- 2 small or 1 large white onion, diced
- 2 tomatoes, diced
- 2 cups vegetable broth
- 1 package of refrigerated tortellini's
- 2 cups of fresh spinach
Step one - Make a tomato puree first with your fresh tomatoes. Just blend until smooth in a blender.
Step two -
Put olive oil in a large pot. Add onions and garlic. Cook for 2 minutes, stirring occasionally. Then add tomato sauce and veggie broth and boil over medium high heat.
Step three -
Add in your raviolis and spinach, and cook for about ten minutes.
Step four -
Let cool and enjoy!
Thanks for reading! Have a great short work week!