Spinach Tortellini Soup with Zucchini Curls

Spring is in the air.  I know this because when I woke up this morning at 6 AM, the sun was already starting to peep up from the east.  There were robins in the yards poking in the mud looking for worms. The air had that fresh, muddy aroma that can only mean one thing: warmer weather.

I don't know about you, but I am more than ready for the sweet excitement that spring brings.  It signals us to have a fresh start, to try something new, to reassess where we are going and how much butter we are adding to our recipes. Something about a bikini looming in the near future makes me think that maybe my bedtime ritual of ice cream indulgence on the couch needs to be retired.

One thing that I am not ready to retire yet, however, is my repertoire of homemade soups. Now, I promise that as we move into spring and summer I will deliver all the light, fresh recipes you will surely crave; HOWEVER, I could not let the season slip away without sharing this one final favorite soup with you all.

I adapted this soup recipe from Prevention Magazine, which did an entire feature on four-ingredient soups.  I added an ingredient to their Spinach and Tortellini Soup - the zuke curls - but this soup is still amazingly simple and snappy. Give it a try and savor the final moments of being caught between soup and bikini weather.

What you'll need:

• 4 cups chicken stock
• 9 oz fresh cheese tortellini - I used tri-colored :)
• 6 oz fresh baby spinach
• 1 zuke
• Fresh parsley
• Salt and pepper to taste
• Parmesan cheese

What to do:

1. Bring the chicken stock and 1 cup of water to a boil in a large pot.  
2. Meanwhile, peel zucchini and then make slender ribbons (they should resemble noodles) using a peeler.
3. Reduce heat and add zucchini and tortellini to liquid, simmering for about 6 minutes or until the pasta is tender. 
   
4. Stir in spinach and let it cook just until it is wilted. Season with salt and pepper and whatever else you find in the pantry. 
   
5. Ladle into bowls and top with freshly grated Parmesan cheese and garnish with parsley. Voila!
   

Now, I loved this soup and thought it was absolutely charming.  I added the zuke curls to beef up the stew (without using actual beef) and to sneak in some extra veggie value.  Despite it being jam-packed with goodness, my husband had still hoped for something creamier.  So, if you are like him and would like a creamier soup, you can combine cream or milk with the chicken stock.  Give it a try and tell me how it turns out!

Much love,

Deidre