It’s spring where I am. I don’t know if you can interpret the enthusiasm behind that statement, but this winter was long, in every sense of the word. So, when I say it’s spring where I am, picture me clapping or dancing or weeping tears of joy. This is the view from my office window right now. Please notice the blossoms on the trees and the green grass. Even all overcast and rainy, this scene puts a stupid-smile on my face.
Since I know for many of you winter is still very much alive and well (Kelly? Terri? Margayla? The entire city of Toledo?). And that is why I thought it appropriate to squeeze in one more yummy soup recipe before winter is gone for good for everyone. If you are in the mood for a quick and easy semi-home made soup that both family-friendly and also hearty enough to stand alone as dinner, then this soup is perfect for you.
Before we begin, I have to ask: Is this YOUR handwriting?
I have a vague memory of maybe standing in someone’s kitchen whilst they attempted to describe this soup to me, and then me saying something like, “Write it down, because I’ll never remember!” And then maybe that someone jotting down the details while I watched over her shoulder and asked questions like, “Do I boil it here?” and “How much spinach did you use?” And then her making copies and handing them to whomever else was in the room.
Does that ring a bell, anyone?
(In my defense, I’m fairy certain this was years ago.)
(Or quite possibly, last week.)
Well, if that was you, and this is YOUR recipe, I am eager to give you credit. Because it is delicious.
Hearty Tuscan Soup
Total prep time: about 5-10 min
Total cooking time: about 15 min
1-2 Tbs olive oil
1 medium red onion, chopped
Approximately 28 oz chicken broth (you can add more here, depending on how much broth you like–I doubled the chicken broth)
Approximately 28 oz diced tomatoes (you can use crushed, plain or Italian style)
1 large package potato perogi or cheese tortellini (Did you know I’m Polish? Perogi is also Polish–but I’ve never personally prepared or served it. I used cheese tortellini) (Also, I used 2 packages because I know my kids–they love tortellini)
1 can red kidney beans, rinsed and drained
about 4 cups fresh chopped spinach
1-2 tsp Italian Seasoning
Salt and pepper to taste
Grated Parmesan cheese
1. Saute onion in olive oil, about 3 min.
2. Add chicken broth and tomatoes and bring to a boil.
3. Add perogi/tortellini and bring back to a boil.
4. Simmer for about 4 min.
5. Add beans, spinach and Italian seasoning.
6. Bring back to a boil, then reduce to a simmer and allow spinach to cook through and beans to warm up (1-2 min).
7. Add salt and pepper (optional).
8. Ladle into bowls and sprinkle with cheese.
Yes, she’s eating it with a fork. Reminds me of those old Campbell’s Chunky Soup commercials, “It’s the soup that eats like a meal.”
A friendly reminder that I’m leaving tomorrow to chaperon the 8th grade field trip to Washington D.C. That means you won’t see me for a little while. If 2 weeks go by and I don’t post anything, send a search party. I may be at the Holiday Inn, buried under a pile of flat irons and lip gloss. Have a great week!