The original recipe for this soup is from Mario Batali whose version is an all day long intensely painstaking version! Sherry adapted it into a simple chicken soup, which I have tried to further adapt into a quick and easy vegetarian soup. The soup is colorful, delicious and makes the kitchen smell lovely!
This is also in honor of Sherry, an avid blogger and a fellow foodie who recently passed away. This is for her and in memory of her.
1/2 pound tortellini
6 cups vegetable stock
1/2 cup carrots, sliced thinly lengthwise
8 asparagus spears, trim the woody ends and chop the rest into 2 inch pieces
1/3 cup basil, roughly chopped
2 cups baby spinach
1/2 tsp salt
1 tsp crushed red pepper flakes
1/2 cup grated parmesan
Bring a large pot of salted water to a boil. Drop the tortellini in and cook according to instructions.
In the mean while, in a soup pot, add the vegetable stock, salt, carrots and crushed red peppers. Bring this to a boil, cover and simmer for 20 minutes until the carrots are tender. Add the asparagus, basil and spinach to the soup and let simmer on medium heat for 10 more minutes.
Drop in the tortellini and serve with parmesan cheese on top if you wish.
I am entering this recipe to the “Winter Treat” Event hosted by Recipe Center.