Monday, March 30, 2015

Tomato & Spinach Tortellini Soup

I was only 19 when I met my husband and started dating him, so I had only been on a handful of proper dates with other people up until then. So maybe I just don't know what's the norm, but I always thought I'd see swags of other young people out for dinner beside us, wining and dining. Do young people not do dinner dates in the 2000's? Where do they go, and what do they do? We always seemed like the youngest ones eating out in a restaurant, surrounded by couples aged 30+. Was dining out uncool? Maybe I'm just old fashioned, but I think it's an amazing way and opportunity to get to know people better, and to me that's what dating is partially about. Those talks over dinner were priceless! I wouldn't have traded them for drinks with my boyfriend in a noisy bar. You know, the ones with such loud music that you have to yell, and then just end up giving up and dousing down another drink, with the hope to soothe your sore throat?
Okay, I realise I'm beginning to sound old now.
Moving on! What's your favourite cuisine? I have two in particular,  French and Italian, closely followed by Indian. Take me out for Italian, and I'll probably be hanging around you for life.
If you're looking for great spots to go out for dinner in Brisbane, try out the Ceylon Inn for Indian, Boucher for French and Mario Sarti for Italian. They're three of our favourite places to dine out. And they never disappoint.
Neither will this Italian recipe I'm about to share with you, inspired and adapted from a blog called Diethood. Now you know I don't believe in diets, and this soup is filled with delicious carbs (oh yeah!) It's also vegetarian, so it is perfect for those who are looking for meatless meals, which are great for Lent and Fridays. Or if you don't indulge in meat. If you'd like a meat addition, you can add any sort of tortellini, and many have a meat filling. I used spinach and ricotta filled agnelotti and it was just divine! The recipe feeds many mouths too, and is great with a dollop of sour cream and some nice, crispy garlic bread on the side.


2 tbsp olive oil
1 tbsp butter
1 red onion, finely chopped
2 tsp crushed garlic
2 cans diced tomato with added herbs (basil, garlic and oregano)
4 cups passata/tomato sauce (pasta sauce)
4 cups vegetable or chicken stock
1 package tortellini (frozen or fresh is fine)
1 cup fresh baby spinach, finely chopped
salt and pepper to taste

Place the oil and butter in a saucepan, and heat until the butter has melted. Ad the chopped onion and cook for two minutes or until somewhat softened. Add the garlic for a further two minutes. Add the diced tomatoes and tomato sauce and bring to the boil on a medium-high heat.
Add the stock and return to the boil. Then add the tortellini and spinach. Cook until heated through. Add salt and pepper to taste. Serve with optional dollop of sour cream and crusty garlic bread.

Serves 6-8

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