Perfect meal soup for fall
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mariluny
Posts: 428 Member
I just made this yesterday and it's for sure a new quick meal to make at home.
tortellini and spinach soup (2 big portions)
1 carrot
1 celery
1 small onion
1 clove of garlic
6 cups of chicken broth
2 cups of cheese tortellini
2-4 cups of fresh baby spinach
Dice all the vegetables and mince the garlic. make it sweat in a bit pot with a tsp of olive oil for about 3-4minutes. Add the broth and let simmer for 20-30 minutes or until the veggies are soft.
Add the tortellini to the soup base and let cook as per package instructions. Once cooked, add the spinach, mix and serve immediately.
I really like soup during the fall. Such a comforting meal yet forgiving in calorie and eating 2 bowls is usually not an issue! Anyone else have good recipe to share?
tortellini and spinach soup (2 big portions)
1 carrot
1 celery
1 small onion
1 clove of garlic
6 cups of chicken broth
2 cups of cheese tortellini
2-4 cups of fresh baby spinach
Dice all the vegetables and mince the garlic. make it sweat in a bit pot with a tsp of olive oil for about 3-4minutes. Add the broth and let simmer for 20-30 minutes or until the veggies are soft.
Add the tortellini to the soup base and let cook as per package instructions. Once cooked, add the spinach, mix and serve immediately.
I really like soup during the fall. Such a comforting meal yet forgiving in calorie and eating 2 bowls is usually not an issue! Anyone else have good recipe to share?
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Replies
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Sounds good! Thanks for sharing!0
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this looks yummy... but I'm one of those crazy people who loves soup all year round. 95 degrees on the beach and I'll pour hot sauce into the pumpkin soup0
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I am doing something very similar tomorrow. I am adding a can of organic chick peas instead of the tortellini for protein and a big handful of baby kale. Very satisfying!!0
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mmmmmmm0
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perfect, thanks for sharing!0
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I'm going to give this a try0
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These recipes freeze very well too!:drinker:0
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I had a remarkable pumpkin/butternut squash/curry soup last week. amazingly good.-restaurant. would love the recipe0
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I may try this today. I still have fresh spinach and chard in the garden, and baby ravioli in the freezer to use up. I only have 3 cups of chicken stock handy, but I have a couple dozen quarts of delicious home canned veggie stock that I canned. Sounds delicious to me!
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Thanks for the recipe! I LOVE soup in the fall. I had 2 med/large acorn squash left over from our garden this year that I had to use up, so I made the following soup. It was delicious! Even my anti-squash husband said wow that is a good fall soup!
Acorn Squash & Apple Soup
1 med yellow onion, chopped
1 clove garlic, minced
1 med celery stalk, chopped
1 large carrot, diced
1 Tbsp butter
2 med acorn squash
1 med apple (I used Fuji, but any will work), peeled, cored, chopped
3 cups low sodium chicken or vegetable broth
1/8 tsp of nutmeg
1/8 tsp cinnamon
salt and pepper
I pre-cooked my squash in the oven (halved, seeded, 350 F for 45 min), but you could put it in the microwave too to save time. Add first 5 ingredients plus a little salt/pepper to a big soup pot and sweat for a few min. Add squash, apple & broth, let simmer on med-low 10-15 min. Transfer soup to a blender/food processor in batches and blend. Put back in pot and add spices and S&P to taste. Simmer 10 more min (not necessary, but I think it brings out the flavors). Serve or portion out and freeze.
Nutrition Facts
Servings 7-8 (1 cup ea)
Calories 89 Total Fat 3 g Saturated Fat 2 g Monounsaturated Fat 1 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 7 mg Sodium 259 mg Potassium 387 mg Total Carbohydrate 15 g Dietary Fiber 2 g Sugars 4 g
Protein 2 g Vitamin A 55 % Vitamin C 19 % Calcium 4 % Iron 5 %0 -
I love any squash soup! Thanks for sharing!
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Thanks for sharing! OMG...I'm definitely going to try the Squash & Apple soup. Thanks for posting the nutrients also.....very easy.0
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Sounds really yummy! For my weekly "pot of something" this week I made turkey soup (turkey, noodles, carrots, brussel sprouts, onion, red potatoes, cannelini beans, corn), last week I had some kale, Italian sausage, potato soup, and this weekend I plan to make some butternut squash soup. I'm definitely in soup mode right now.
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i have a buternut that i will try with that recipe, sounds good0
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Saved. Both Tortellini and Acorn Squash. Thanks!
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I made the Acorn Squash soup yesterday. It was delicous. Thank you.0
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I just made this yesterday and it's for sure a new quick meal to make at home.
tortellini and spinach soup (2 big portions)
1 carrot
1 celery
1 small onion
1 clove of garlic
6 cups of chicken broth
2 cups of cheese tortellini
2-4 cups of fresh baby spinach
Dice all the vegetables and mince the garlic. make it sweat in a bit pot with a tsp of olive oil for about 3-4minutes. Add the broth and let simmer for 20-30 minutes or until the veggies are soft.
Add the tortellini to the soup base and let cook as per package instructions. Once cooked, add the spinach, mix and serve immediately.
I really like soup during the fall. Such a comforting meal yet forgiving in calorie and eating 2 bowls is usually not an issue! Anyone else have good recipe to share?
This is on of my go-to favorite soups. Another spin on it that I do sometimes is to put in a small can of diced tomatoes. Also, sometimes I use the frozen spinach that comes in a cube, and squeeze out the water after it has defrosted before adding it to the soup. The only spice I use with this soup is ground pepper and a some parsley.
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Tortellini Soup sounds aaaamazing !0
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I just made this yesterday and it's for sure a new quick meal to make at home.
tortellini and spinach soup (2 big portions)
1 carrot
1 celery
1 small onion
1 clove of garlic
6 cups of chicken broth
2 cups of cheese tortellini
2-4 cups of fresh baby spinach
Dice all the vegetables and mince the garlic. make it sweat in a bit pot with a tsp of olive oil for about 3-4minutes. Add the broth and let simmer for 20-30 minutes or until the veggies are soft.
Add the tortellini to the soup base and let cook as per package instructions. Once cooked, add the spinach, mix and serve immediately.
I really like soup during the fall. Such a comforting meal yet forgiving in calorie and eating 2 bowls is usually not an issue! Anyone else have good recipe to share?
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I used dried tri color cheese tortellini from Italy. The package was so small I thought maybe I should use 2 but it made plenty when cooked. Very delicious supper. Served with bread sticks and added a touch of olive oil and grated Parmesan cheese to the soup when served. Thanks for a lovely soup.0
