The weather this week-end is bitterly cold. Driving home last night from my girlfriends house, I had to alternate hands on the steering wheel because they kept freezing! No fun...totally worth a fun night with the girls though :)
My original plan today was to roast a turkey but I forgot to take it out yesterday morning. So today I thought I'd make a huge pot of marinara, but I was short a couple ingredients and when my husband came home with them I was taking a nap, so....I was looking for something easy.
This soup is perfect for a cold night - it's basic yet filled with great flavor - not too many ingredients and easy enough for even the beginner cook. Try it. You'll like it! It made enough for all of us, (2 adults, a teen, a tween and 2 toddlers), to finish and a bit left over. Double it if you want to serve a crowd...
- 5 oz piece Romano cheese with roughly 3"x3" rind, or enough area to cover approximately the same area
- 8 cups low sodium chicken broth
- 4 large garlic cloves, thinly sliced
- 4 sprigs fresh parsley
- 1/4 teaspoon saffron threads, crushed
- 1 Tbsp olive oil
- 2 cups cheese tortellini
- 4 cups loosely packed baby spinach leaves, cut into 1/2" wide ribbons
- 1/2 lemon, juiced - about 2 Tbsp
- Homemade or good quality croutons
- Cut rind off cheese
- Combine rind, stock, garlic, saffron, parsley and olive oil in a medium sized pot and simmer gently, partially covered, about 30 minutes.
- Discard parsley and rind and season broth with salt if needed (probably not, depends on your broth)
- Add tortellini and simmer, partially covered, until al dente, about 10 minutes
- Add spinach and simmer, uncovered, 1 minute.
- Remove from heat and add lemon juice.
- Divide among serving bowls and shave remaining cheese on top to taste.
- Top with croutons.