Some days I have no idea(r) what to make for dinner. Sesame noodles, pasta with olive oil & parm, pizza, and mac & cheese can only be served so many times. Well, LOTS of times, actually.
Here’s something you can literally throw together without feeling *as* guilty. (I’m not a Catholic, but I play one in real life.)
Here’s all you need:
1. Sautee onion in heated oil over medium heat until translucent (about 4-5 minutes.) Add garlic & cook for another minute.
2. Add diced tomatoes.
3. Add oregano.
4. Yell at kids & remind them that you only need 10 minutes if they can just “be good & watch TV!”
5. Hold baby while finishing this soup and thank your stars you picked something easy tonight.
6. Add broth. Bring soup to a boil. Then add tortellini & follow cooking instructions on package. Unless you made them yourself, in which case you aren’t reading this blog.
7. A minute before tortellini is done, add spinach. I told you to read the WHOLE recipe before you started! Oh, you say I didn’t? I meant to!
That’s it!! There’s nothing else to do except sprinkle fresh parmesan cheese on top.
You really don’t need to bother with bread or a salad which makes fewer dishes.
My kids loved this the first time. (I had to cut Bea’s tortellini up and obviously she couldn’t handle hot soup but she ate the solid parts cut up.) The second time Maddie refused to eat anything but the tortellini. Believe it or not, I have read all sides of the picky eater being made v. born and, with that knowledge under my belt, I think next time I’ll puree the soup before adding the tortellini. In other words, in one ear & out the other.
I might even puree the spinach in if it won’t look too gnarly.
UPDATE: I made this a few more times and finally have it down! The reasons I omitted the spinach are threefold:
1. My kids hate it.
2. I refuse to buy spinach when my garden is full of swiss chard.
3. It gets slimy the next day. Nobody likes slimy leftovers and I don’t like wasting food.
Instead I added 3-4 shredded carrots. I also pureed the tomatoes before adding. My beloved in-laws gave me an immersion blender for Christmas so I used that. Thanks Fitzs!!
Finally, I added some parmesan cheese directly to the soup & stirred. I then sprinkled a little across the top of each serving! Yum!
Adapted from Annie’s Eats.
- 1 tbsp olive oil
- ½ c onion, chopped
- 2 cloves garlic, minced
- 4 carrots, grated
- ½ tsp dried oregano
- 1 (15 oz) can diced tomatoes
- 4 cups vegetable broth
- 9 oz tortellini (fresh or frozen)
- OPTIONAL: ¼ c chopped parsley
- salt & pepper
- grated parmesan, to serve
- Heat oil in large sauce pan over medium-high heat. Add onions to pan, stirring to coat in oil. Cook until translucent about 4-5 minutes.
- Add garlic for 1 more minute.
- Add grated carrot & stir. Cook for another minute.
- Pour in diced tomatoes.
- Add oregano.
- Add broth.
- Bring to a boil
- Add tortellini & cook according to package directions minus 1 minute.
- Remove from heat.
- Add salt & pepper to taste.
- Sprinkle with parmesan cheese & serve!