Fall is officially here, the days are slowly getting shorter and the evenings are getting cooler. We are now settled in our school year routine. I don’t know for you, but for me, I have the eternal same question… what to put in our lunches this week? Cafeteria service is nice but it’s not as good as a nice home cooked meal!
During my prep day, I try to have 2 different choices for our weekly lunches. This week, I did a Chinese Macaroni (always easy to heat up) and a tortellini soup. This soup is full of veggies and the tortellini’s makes it a full meal!
To make this soup, you will need:
- 1 large onion
- 2 garlic cloves (1 tsp of pre-chopped)
- Olive Oil
- 8 cups of prepared Chicken Stock (I made my own)
- 1 can of diced tomatoes
- 1 yellow pepper
- 1 small zucchini
- 2 carrots (shredded)
- 1 tsp of Rosemary
- 2 bay leaves
- 1 pack of beef tortellini’s
- 1 bunch of spinach
- salt & pepper to taste
In a large saucepan, heat up the olive oil. Add the onions and let cook 5 – 10 minutes. Stir in your garlic and let cook for 2 -3 minutes.
While your onions are cooking, prepare your veggies. Dice your yellow pepper, your zucchini and shred your carrots.
Add your chicken stock, tomatoes, the veggies (pepper, zucchini and carrots), the rosemary and bay leaves. Add a little salt and pepper and bring to a boil.
While you are waiting for it to boil, chop your spinach. No need to make clean cuts, as long your remove the stems.
When you arrived to the boiling stage, lower the heat and add your tortellini’s. Let simmer for 10 – 12 minutes.
Once your tortellini’s are cooked through, close the heat and add in your spinach. You do not need to have the soup boiling to cook down the spinach.
Stir in the spinach and let sit off heat for about 2 – 3 minutes. This will soften the spinach. Serve with some cheesy bread… or pack up for lunches!
A complete meal in a bowl… veggies, meat, pasta; what else could we ask for in a lunch!
