One of the great things about soup is that as well as being delicious, it’s easy to customize to make it just right for your taste or your family. As one of the Managing Partners at Fifendekel in Edmonton, Jacquie Fenske grew up on soup.
“When we were young, we basically lived on cream of tomato soup with macaroni in it, and to this day I still love tomato soup,” she says. “And quite frankly I don’t mind throwing a little macaroni in it still!”
Jacquie says this recipe is perfect as a vegetarian and vegan friendly soup option. Get a good quality pre-made tortellini and dive in.
1 tsp (5 mL) olive oil
3 garlic cloves, minced
1 can (400 mL) no salt added diced tomatoes
1 can tomato paste
3 L vegetable broth
2 Tbs Italian seasoning
1 Tbs basil
250 g of refrigerated cheese tortellini
4 cups fresh baby spinach
To taste Parmesan cheese, shredded
To taste black pepper
- In a large saucepan, heat oil over medium heat. Add garlic, cook and stir 1 minute.
- Stir in tomatoes, tomato paste, broth, Italian seasoning and basil. Bring to a boil.
- Add tortellini, bring to a gentle boil. Cook uncovered until the tortellini are tender, about 7 minutes.
- Stir in spinach, and sprinkle with Parmesan cheese and pepper.