Back in my working days I was pretty good about making a weekly meal plan and sticking to it. I would plan meals for 5 days, counting on having leftovers for dinner one night and eating out another night. My grocery lists were meticulous, written down by department, so I could zip through the store without much hassle. The meals that were more time-consuming would get partly made, or at least prepped, on the weekend and the other nights I had a repertoire of quick dinners in rotation. This soup is one of them.
My mom made something like it when I was growing up and I've tweaked it and changed it over the years. It takes about 20 minutes from start to finish to make and is so very good. It's hearty, healthy and when made with high-quality Italian tomatoes, fresh tortellini and garnished with salty Parmesan and bright lemon it encompasses so many of my favorite flavors.
When you get home from work and are wavering between buying something quick, ordering takeout, or eating cereal for dinner, make this instead.
For 3-4 servings:
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 cup chopped yellow onion
- 14 ounces (400 grams) diced tomatoes
- 1/4 teaspoon salt
- Pinch crushed red pepper flakes (optional)
- 8 ounces (250 grams) frozen chopped spinach, thawed
- 2 cups reduced sodium chicken stock
- 2 cups fresh tortellini
- Grated Parmesan and lemon wedges for garnish
Ladle the soup into bowls and serve with the fresh lemon and Parmesan.