By now, you can see we're all about easy, healthy weeknight dinners. Bonus, if it's a one-pot meal. #DoneAndDone The temperatures in Raleigh turned bitter cold last week, and while it's starting to look like spring, it felt like January. And to think the groundhog didn't see his shadow ... To stay warm, we hunkered down at home and whipped up this simple and delicious soup from Trisha Yearwood. The cheese tortellini was filling, the broth was flavorful and comforting, and the vegetables were fresh and hearty. For the broth, we threw in extra garlic, seasoned with salt and pepper, dropped in two chicken bouillon cubes, and added dried thyme for more depth. Truly, the broth is so versatile, you could use it as a base for other recipes. We also included shredded rotisserie chicken breast for protein, and I highly recommend -- especially if you're feeding a hungry crowd! Dinner was on the table in less than 30 minutes, and clean-up was a breeze. Trust us, this dish is a keeper. Cheers to warmer weather arriving in Raleigh (60s, we see you!), and the return of "Sunday Salads." More to come on that family tradition.
xo,
Natalie & Ashley
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 teaspoon minced garlic (we did 3 large cloves)
4 carrots, peeled and sliced into 1/4-inch coins
8 cups chicken stock
2 chicken bouillon cubes
1-2 teaspoons dried thyme
Salt & pepper to taste
1 cup frozen green peas
12-ounce container of cheese tortellini
2 ears corn, kernels removed (we used a can, drained)
2 cups fresh baby spinach, torn into smaller pieces
Shredded rotisserie chicken breast, optional
Grated Parmesan cheese, for garnishing
Directions
In a large stockpot over medium heat, heat the oil until it shimmers, about 2 minutes, then add the onion, garlic, and carrots. Salt and pepper, to taste. Saute for 5 minutes or until the vegetables are slightly soft. Pour in the chicken stock, add chicken bouillon cubes and sprinkle dried thyme. Increase the heat to high, and bring to a boil. Add the peas, tortellini, and corn (and chicken, if using) and cook for 12 minutes, or according to the package directions for the tortellini. Remove the stockpot from the heat and add the spinach, stirring until it wilts. To serve, spoon the soup into bowls and top with grated Parmesan cheese.
