Every sailor, every cook, every mom…has that go-to soup you can throw together in one pot with very little effort. This is just that soup. It’s great for cruising because the cheese tortellinis are dried and the vegetables can be fresh, frozen or canned. You can do a variety of things to this soup by adding sausage, chicken or any meat. And cannellini beans are always a great protein option as well. So keep some dried tortellini on board or in your pantry and you’ll never run out of dinner options.

Tortellini Spinach Soup

1 tablespoon EVOO
1 large yellow onion
2 garlic cloves, minced
2-3 large tomatoes (4-5 plum tomatoes, or a 28 oz can diced tomatoes)
1 tablespoon Better Than Bouillon (chicken or vegetable) more or less to taste
6-8 cups water
2 cups dried cheese tortelinni
1 package of fresh or frozen spinach
Sprinkle with hot pepper flakes (optional)

Chop the onions and mince the garlic. Sauté in a large pot with 1 tablespoon olive oil. While they sauté, chop the tomatoes.

Add the tomatoes to the pot and continue to cook until tomatoes are soft.

Add water to the pot, a tablespoon or more of Better Than Bouillon, Chicken (or Vegetable if you want to keep this vegetarian). Bring to a boil. Add the dried tortellinis. Continue to simmer/boil until the tortellinis are puffed up and soft. If you are using fresh tortellinis this will only take a couple minutes after the pot comes to a boil. If you are using dried tortellinis this will take about 10 minutes. Don’t overcook; you don’t want them mushy and falling apart.

While they cook, roughly chop the spinach. Add spinach to the soup pot and stir to combine. Turn off the heat at this point so the spinach does not overcook.

You’re done! Ladle into bowls and serve. Shake some hot pepper flakes on top if desired. Refrigerate left over soup and reheat the next day. You will probably need to add some more water and possibly bouillon as the tortellinis willl continue to absorb the water overnight.

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Tortellini Spinach Soup

The easy soup you can throw together in your kitchen or off shore!

Author: GalleyPirate

Ingredients

• 1 tbsp EVOO
• 1 Large yellow onion, chopped
• 2 Garlic cloves, minced
• 2-3 Large ripe tomatoes (4-5 plum tomatoes, or a 28 oz can diced tomatoes)
• 1 tbsp Better Than Bouillon (chicken or vegetarian) More or less to taste
• 6-8 cups Water
• 2 cups Dried cheese tortellini
• 1 package Fresh baby spinach (about 4 cups, chopped. Or 1 package frozen spinach)
• Sprinkle with dried hot peppers

Instructions

• Chop the onions and mince the garlic. Sauté in a large pot with 1 tablespoon olive oil. While they sauté, chop the tomatoes.
• Add the tomatoes to the pot and continue to cook until tomatoes are soft.
• Add water to the pot, a tablespoon or more of Better Than Bouillon, Chicken (or Vegetable if you want to keep this vegetarian). Bring to a boil. Add the dried tortellinis. Continue to simmer/boil until the tortellinis are puffed up and soft. If you are using fresh tortellinis this will only take a couple minutes after the pot comes to a boil. If you are using dried tortellinis this will take about 10 minutes. Don't overcook; you don't want them mushy and falling apart.
• While they cook, roughly chop the spinach. Add spinach to the soup pot and stir in to combine. Turn off the heat at this point so the spinach does not overcook.
• You're done! Ladle into bowls and serve. Shake some hot pepper flakes on top if desired.

Notes