I saw this soup on the cover of a magazine at the grocery store last year, and it was just screaming “Spring!” to me. Simple enough to re-create, I thought, and I was definitely not disappointed. This soup is fast, fast, fast and easy. Perfect for a busy weeknight when you wish the weather weren’t so chilly. I rely on pre-made chicken broth, tortellini and organic turkey meatballs to speed things up, but if you love to make any of those items from scratch, I will certainly not stand in your way. A homemade meatball would be a stellar addition to this soup.
This has become a spring classic here in Small Table Land, because it takes virtually no time to prepare, it’s light, delicious, and yet still so satisfying. Just what I’m looking for on a weeknight in spring!
In a small sauce pan over medium heat, sautee the carrot in olive oil until tender, about 5 minutes.
Add mushrooms and cook another 3 minutes.
Add the minced garlic and cook, stirring, for 30 seconds more. Stir in the chicken broth, and bring to a boil. When the soup is boiling, add a handful of cheese tortellini. Allow tortellini to simmer in the broth 5-8 minutes, or until tender. Add meatballs, and continue to simmer until they are warmed through. While soup is finishing, cut the baby spinach into thin ribbons by rolling the leaves together, then slicing the ‘leaf-tube’ at short intervals.
Remove the pan from the heat, and add the baby spinach leaves. Stir them in, just to help them wilt. Ladle your soup into a beautiful bowl. Serve with parmesan cheese and cayenne pepper if you’d like to give it a little kick.
Fine Print @ The Small Table: Please do not copy images, text, or recipes from The Luxury of a Small Table without linking back to this site. All content provided on The Luxury of a Small Table is for information/ entertainment purposes only.