Annie’s Eats is one of my favorite food blogs. Not only are her recipes delicious, but her photos are ah-may-zing.
Someday I’d love to get a fancy camera and learn how to use it to take awesome food shots like Annie’s.
As if being a highly talented blogger wasn’t impressive enough, Annie is a wife, a mother of two small chidren, and a resident physician!
She makes it clear that I don’t have a right to ever complain about how “busy” I am. Seriously.
I make a garlic sage tortellini soup that is one of our favorites, so when I saw this recipe I thought I should give it a try.
It met 3 of my most popular recipe requirements:
It turned out to be a warm, comforting dinner on a cold, rainy day. I think I might prefer my other tortellini soup because I’m a sucker for garlic and sage, but this soup was a nice, tomato-y alternative and I’m glad I tried it out.
- 1 tbsp. olive oil
- ½ cup onion, chopped
- 2 cloves garlic, minced
- ½ tsp. dried oregano
- 1 (15 oz.) can diced tomatoes, with juices
- 4 cups low-sodium vegetable broth (or chicken broth)
- 9 oz. tortellini, any variety (fresh or frozen) *I used cheese tortellini
- 3 cups fresh baby spinach, loosely packed
- Salt and pepper
- Grated Parmesan, for serving
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions to the pan and cook until beginning to soften, about 5 minutes. Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute. Mix in the oregano and diced tomatoes. Add the broth to the pot. Bring the mixture to a boil. Add the tortellini to the pot and cook according to the package directions. One minute before the tortellini is fully cooked, stir in the spinach. Remove from the heat. Season with salt and pepper to taste. Serve warm with grated Parmesan as desired.
Using the Lose It app on my phone, I entered the ingredients for this recipe and determined there to be about 380 Calories per serving (not including cheese).