Tortellini Soup

I have seriously woken up every day this week wishing for summer. Every day. I'm so sick of cold and snow and sleet and snirt, which I learned the other morning when I was snowed in is a term New Yorkers coined for a combination of snow and dirt. Snirt. Gross.

I'm sick of it all. I want it to go away. I want to go outside and plant my garden and play in the yard with my dogs without my hands freezing off. OK, I'm done.

To get me out of this I wish winter would just hurry up and leave funk, I made soup. Like any normal person does, right?

This recipe was featured a few weeks ago on the Tasty Kitchen Blog. Have you been there yet? It's an awesome place for all kinds of recipes.I've found a few recipes on there, but the Mattar Tofu is one I've posted about.

This was unbelievably easy. I threw it all together in about 15 minutes and had a warm winter blues relieving soup on the table in a flash. And it' helped! (A little)

Tortellini Soup
Adapted from The Well-Fed Newlyweds on Tasty Kitchen

1 tbsp olive oil
2 cloves garlic
1/2 small onion
1 tsp dried oregano
5 cups vegetable broth
1 14.5oz can whole peeled tomatoes
1 19oz package cheese tortellini
4 cups fresh spinach
Parmesan cheese, to serve

Heat the olive oil in a large pot. Saute onions until soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add the oregano, broth and tomatoes to the pot. Break up the tomatoes with the back of your spoon. Add salt and pepper to taste, then bring to a boil. Add the tortellini and cook according to package directions. When the tortellini has about 1 minute left to cook, stir in the spinach. To serve, ladel into large bowls and sprinkle with freshly grated Parmesan cheese.

Enjoy!