Soupruary 23rd: Tomato, Spinach & Tortellini

An easy, quick, super-filling weeknight meal that I can't imagine anyone not liking? Sign me up, yo.

Location:
Taylor's house, Covington, Kentucky

Attendees:
Adam, Kate, Kris, Taylor, me

Menu:
Tomato, Spinach & Tortellini Soup
A whole lotta garlic bread
A salad I didn't make because we were too full of soup

Entertainment:
Anthony Bourdain on a full stomach, which is preferable to Anthony Bourdain on an empty stomach

The Soup:
This soup was definitely a meal. Adam said he thought it might be his new favorite, and there were seconds and second-seconds going down in the kitchen. Not the healthiest soup, but mmm mmmmm tasty. And, I have to admit, I've been craving a heavy, pasta-centric soup after this 22-day liquid joy streak.

Adapted from Bon Apetit, November 1991

1/4 c unsalted butter
1 yellow onion, chopped
3 cloves garlic, minced
2 28-oz cans San Marzano tomatoes (peeled, whole)
1/4 t dried oregano
1 t sugar
1 T dried basil
1 10-oz pkg frozen spinach, thawed and drained
1 9 oz. pkg fresh three-cheese tortellini
1/2 c cream
1/2 c milk
1/2 c fresh grated parmesan

In your soup pot, melt the butter and sautee the onions and garlic over medium-high heat until onions are very tender. Add tomatoes, oregano, sugar, and basil, and simmer about 10 minutes. Remove from heat and puree until smooth with an immersion blender. Return to heat and add spinach and tortellini; simmer until tortellini is tender (7 to 9 minutes). Remove from heat and stir in cream and milk. Season with salt to taste. When serving, garnish with parmesan.