I am VERY excited about today’s post for one reason and one reason only: it’s a very very very VERY delicious soup.
My father in law is a pretty awesome cook. Since I’ve been with Dominic, I have broadened my food horizons significantly because of my in-laws. Before I met them, I would never dream of eating some of the stuff I love today like ribs(!), for example. Or ground turkey (I grew up on ground beef and now I can’t eat it!). Or this soup.
(Actually, a quick sidenote: I wasn’t really one to eat a lot of meat at all until I met this family.)
Anyway, The first time I had this soup, I was literally in heaven. I requested it all the time because I couldn’t get enough. I am a huge fan of tortellini by itself, but I never thought to put it in a soup. With meatballs. And I absolutely never considered putting it in with some spinach and tomatoes.
But this soup quickly changed my mind and I am a better person because of it.
When I asked my father in law if he would mind passing the recipe over to me, to share with all of you, he replied “Of course, this soup is too good to not share with the rest of the world.”
He’s right ;)
Here’s what you’ll need:
96 ounces of chicken broth
12 cups of water
12 teaspoons of chicken base
Two 14.5 ounces of can diced tomato
Two 8 ounce cans of tomato sauce
25 one ounce meatballs of your choice
24 ounces of cheese tortellini
One pound of fresh baby spinach
3 Tablespoons of minced garlic
3 Tablespoons of oregano
1 Tablespoon of basil
2 teaspoons of salt
1 teaspoon of pepper
Cook all ingredients (minus tortellini) together in a big pot for 45 minutes on medium heat. Add tortellini 10 minutes before you are ready to serve. Enjoy!
The best pairing with this soup is garlic bread. Preferably cheesy, but if you like it better without the cheese, that’s fine too. I also like my soup topped with parmesan cheese.
You guys are going to be so obsessed with this soup and it would be a perfect meal to come home to after a long day of Black Friday shopping, just sayin ;)
Let me know if you make it, I’d love to hear how you liked/didn’t like it!
P.S. That’s homemade garlic bread. Now, I really didn’t want to admit this but it’s too good a life hack to not share with you. And to the people that knew about this and didn’t tell me, shame on you!
The very first time I ever had this soup, I had it with garlic bread and now to this day, I always have to have it with garlic bread. There’s just no other option in my mind. BUT. The other day, when I was eating this soup during nap time, obviously alone, I thought to myself: do I really need to turn the oven on for one piece of garlic bread? The answer was no, but you do need to find another way to make it because you can’t eat this soup without it. So what do I do? I mix two Tablespoons of truffle oil (I am on a huge truffle kick right now) + two Tablespoons of garlic oil, spread onto the bread, top it with parmesan cheese (You’ll never make another garlic bread recipe again, I promise.) and then….this is the embarrassing but awesome life hack: I turned the toaster on its side and put the two pieces of bread in there for a minute and a half. The quickest, easiest and most delicious garlic bread ever. You’re welcome!
High school Katie is so proud right now.