Tomato and Spinach Tortellini Soup

A step above typical tomato soup, this soup is packed with antioxidants and flavor! The recipe makes a large batch - perfect for leftovers and lunches.

There are FOUR, count them FOUR food sources high in antioxidants in this soup - not to mention the antioxidants in the herbs and garlic! Tomatoes, spinach, carrots, and yes, even onions, are super high in antioxidants. Antioxidants help protect our cells against oxidative injury and strengthen the immune system. As each day I find out about another person down with the flu, I'm all about strengthening my immune system right now!

During the winter months, and especially this year because it has been so cold, I CRAVE soup, but I also want there to be some substance to it. Not just a few pieces of vegetables or pasta, I want it PACKED with flavor and texture and for it to be a meal in itself (OK, maybe some crusty French bread on the side). This soup delivers on all fronts - chewy, cheese-filled pasta, tender vegetables and soothing broth.

Tip: If the acidity of tomatoes bothers you, try adding a splash of room-temperature milk or cream or a dollop of plain yogurt to the soup when serving. I've also heard of adding a little baking soda will work but have personally not tried that yet.

For other soups packed with flavor and good nutrition try Immune Boosting Chicken Noodle Soup, Curried Butternut Squash and Apple Soup or Hearty Beef and Barley Soup.

Tomato and Spinach Tortellini Soup

Ingredients:

1 Tbsp olive oil
1 medium yellow onion, chopped
1 ½ cups carrots, chopped
2 tsp garlic, crushed
Dash of salt and pepper
1 Tbsp dried Italian seasoning
1 28 ounce can fire roasted crushed tomatoes
2 cups chicken broth, low sodium (or vegetable broth)
2 cups water
1 9 ounce package refrigerated spinach and cheese tortellini
4 cups fresh spinach, shredded

Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add onion, carrots, garlic and a dash of salt and pepper. Cook until vegetables are softened, about 5 minutes. Stir in Italian seasoning, tomatoes, water and broth. Bring to a low simmer and cook for 15 minutes. Add pasta and continue cook just until tortellini is tender, about 5 minutes. Add spinach and cook until wilted.

Optional: Add a splash of room-temperature milk or cream or a dollop of plain yogurt before serving to help decrease the acidity from the tomatoes.

Makes 2 quarts

Print Recipe