Spinach, Carrot and Tortellini Soup

Nothing like a bowl of soup on a cool winter's or rainy day! Unfortunately, my husband does not always agree. He is of the opinion that soup can't be a meal but rather a starter or side. So, I have set out to prove him wrong over the years with some more substantial soul recipes. I love adding pasta like this recipe using tortellini.

For those looking for a healthy kids meal then this is a great option also! See notes below for how to make this more kid friendly.

---

Firstly, I have to warn you that I am notorious for not following recipes and just winging it! Which is how I manage to sometimes pull off a yummy recipe of my own to share. But it also means that my measurements may be slightly off so I apologise if that is the case... Thankfully, I reckon soup is one of those foods that you can play a bit with, add more water, stock, spices, etc., if need be to balance it out to your taste.

What I also love about this recipe is that it can be thrown together quickly or left to cook while you get to all those other chores. Just don't add the pasta until you're ready to eat or it will swell and get too soft.

---

Spinach, Carrot and Tortellini Soup

Ingredients:

• Two carrots chopped thinly and then diced in half

• Half an onion diced *

• 1-2 Tablespoon olive oil

• 2 Cloves garlic *

• Approximately 5 -6 cups stock (add more of less depending on portion size desired) I used a combination of Campbells real stock and Nutra Organics bone broth

• 100g frozen spinach

• 325g tortellini or other pasta

• Italian Spices, salt and pepper to taste

• Parmesan Cheese

* I went lighter on the onion and garlic because we were also serving this to the kids, so you could step that up to your taste. To make this even more child friendly you may choose to dice up the carrot and spinach more as well.

Method:

1. Chop carrots, and onion to preference. If serving to children you may like to cut these up thin and small, especially the spinach because it's green! 🙄😆

2. Mince garlic

3. Add oil to large pot, dutch oven or slow cooker.

4. Place carrots, garlic and onion in pot. Cook until slightly softer, making sure to stir occasionally so they do not burn or stick to bottom.

5. Pour in your stock and simmer on low.

6. Add Italian spices to taste. (I went lesser on this for the girls.)

7. Add pasta and cook carefully to ensure they do not get too soft or the tortellini will break apart. Stir occasionally to ensure they do not stick to bottom.

8. At this time, put in your spinach. I like to add this last because I find if cooked for too long it gets soggy but not an issue if using frozen.

9. Salt and Pepper to taste.

Serve with parmesan cheese and bread. Pictured above is homemade focaccia with rosemary, which I will have to think up a recipe for one day soon!

Enjoy!