Tortellini Soup with Greens

Name: Tortellini Soup with Greens
Yield: 4 servings
Ingredients: 3 to 4 tablespoons olive oil; 1 medium; 1/2 teaspoon kosher salt; 3 to 4 large; 3 tablespoons tomato paste; 1 tablespoon oregano; 2 teaspoons fennel seeds; 1 teaspoon paprika; ½ teaspoon black pepper; ¼ cup white wine; 3/4 cup tomato sauce; 3 cups vegetable broth; 6 ounces cheese tortellini; 1 cup spinach; 1/3 cup heavy cream; 2 tablespoons white miso; olive oil; black pepper

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4 servings

Tortellini Soup with Greens

Tyler Barnes

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

3 to 4 tablespoons olive oil 36-48g
1 medium 300g yellow onion, diced
1/2 teaspoon kosher salt
3 to 4 large 18g garlic cloves, minced
3 tablespoons tomato paste 35g
1 tablespoon oregano dried
2 teaspoons fennel seeds ground
1 teaspoon paprika sweet
½ teaspoon black pepper
¼ cup white wine dry
3/4 cup tomato sauce 190g
3 cups vegetable broth 720g
6 ounces cheese tortellini dried
1 cup spinach or kale, or chard; shredded and packed; 30g
1/3 cup heavy cream 80g
2 tablespoons white miso 36g
olive oil for serving
black pepper for serving

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Instructions

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Heat a medium pot or braiser over medium heat with a thin layer of olive oil coating the bottom. Add the diced onions and salt to the pan. Cook until the onions begin to soften and you notice a separation of the olive oil from the onion, about 6 minutes or so. Reduce the heat to medium-low and continue to cook for another 20 minutes, stirring occasionally and ensuring the onions are in a thin layer. The onions should be a nice golden color and quite soft.
Add in the minced garlic and cook for another two minutes, then follow closely with the tomato paste, cooking again for another two minutes. Once the tomato paste cooks, measure in the oregano, fennel seeds, paprika, and black pepper.
Let those flavors mingle with the tomato paste/onion mixture for about a minute, then deglaze the pan with the wine.
As the base is ready, add tomato sauce, vegetable broth, and tortellini. Bring to a boil, reduce to a simmer, and cook until the tortellini is tender (this was about 15 minutes for the small dried tortellini I used- if using fresh, I recommend cooking the tomato sauce for a bit before adding the tortellini as they will cook much quicker).
Once the pasta is tender, lower the heat and stir in the shredded greens. Mix the miso and heavy cream in a small bowl, then add to the pot as well. Taste and adjust flavors as desired. Serve with a drizzle of olive oil and black pepper.