Autumn · Cooking

Tortellini Florentine Soup

{sigh}…it was wonderful.

screen-shot-2016-10-26-at-12-01-43-pmSo, I’m on a soup kick lately. And it’s not just about trying new things or cooking love – I’m always hunting another way to use my Dutch Oven.  It’s likely my favorite piece of cookware,  mostly because my grandmother had one. Which, hands down,  was her prized possession in her kitchen.  I remember the day my grandfather brought it home to surprise her;  it was maroon, heavy, new and shiny.  She was so deeply touched and looking back as an adult, I can see he paid attention to the little things.  I watched her lovingly nurse so many stews etc. along for hours, on the back of her old gas stove in that ceramic pot.  So, cooking in mine brings back priceless and heartwarming memories.

IMG_3562Anyway, the soup.  This one’s a keeper as, my seven and three year-old girls truly enjoyed the broth and cheese tortellini. The baby spinach well, I bargained and it went down.  If you have little ones who are picky about “eating leaves”, maybe just stir a little spinach in theirs separately {or omit it all together} and drop the rest into the pot for the adults who can hack it. We spinach-lovers stick together.  **fist-bump**   {click below for recipe}

Tortellini Florentine Soup

Ingredients

1 Slice of Bacon or Pancetta

1 Small Onion, diced

1 Tbsp Tomato Paste

1 Tbsp Brown Sugar

2 Garlic Cloves, minced

2 Cups of Chicken or Beef Broth {or a mix of the two}

1  14oz Can of Tomato Sauce

1 1/3 Cups of Dried Cheese Tortellini {I use the cold, Buitoni kind from the deli for shorter cooking time}

2-3 Cups of Fresh Baby Spinach

Directions

Use a medium saucepan or Dutch Oven over medium heat to cook the bacon. {leave the bacon in}  Add the tomato paste, brown sugar and onions and cook for a few minutes until the onion is tender.  Add the garlic and cook for another 30 seconds. Stir in the remaining ingredients {except the spinach}, bring to a simmer, and cook uncovered until the tortellini is done.  Check your tortellini packaging to see how long to simmer.  Once the tortellini is cooked, turn off the heat and stir in the spinach.  Put on the lid and let it sit until wilted, it just takes a few minutes.  Add salt and pepper to taste and serve with Parmesan. This serves 2-4 depending on what’s served with it, we had fresh bread with ours, and how hungry your people are.

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