Add some rustic charm to your soup game this fall! I'm not your average smooth tomato soup kind of girl. I crave a variety a flavors and textures. This hearty version of classic tortellini tomato soup is chock full of chicken, cheese tortellini, a buttery blend of mirepoix, and barely wilted spinach. It will seriously make you consider licking the bowl.
Chop the veggies together for the buttery mirepoix base. Haven't heard of mirepoix? No worries-- it's just a fancy term for celery, carrots, and onions chopped and sauteed in butter.
Stir in garlic and your favorite combination of fresh herbs. Then, add refrigerated marinara and wine for beautiful richness and depth of flavor. Pour warm chicken broth into the mixture until the soup reaches your preferred consistency.
Everything's better with wine.
I added roughly chopped pulled chicken to my soup because I happened to have some left over. Toss in chopped fresh spinach or kale. You could even add meatballs or sausage in place of chicken. Or skip meat altogether for a filling vegetarian soup. That's the beauty of this recipe: Make the base, then use ingredients that work best for your family. Enjoy!
Freeze individual portions for easy healthy lunches during the work/school week. Simply remove from the freezer the night before, refrigerate, then heat in the microwave until hot the next day. Makes a great thermos lunch or do-it-yourself dinner for the kiddos, too. Yum!