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Tortellini soup

   I am a fan of making soup. You make a giant batch at the beginning of the week and call it a day.
Also Susie loves when I make this and waits for the carrot scraps.


Ingredients
    2 tbs of olive oil
    1 medium onion, chopped
    1 tsp of minced garlic
    4 carrots, peeled and sliced into coins.
    8 cups of chicken stock
    1 cup of frozen peas
    1 container of tricolor cheese tortellini
    1 can of sweet, whole kernel corn, drained
    2 cups of baby spinach

Directions
    In a large stockpot, over medium heat, heat the oil until shimmering.
    Add the onion, garlic and carrot.
    Saute for 5 minutes.
    Pour in chicken stock and increase heat to high.
    Bring to boil, and add peas, tortellini and corn.
    Cook for 12 minutes.
    Add spinach on top and wait for it to wilt.
    Stir it all together.





Changes I made!
    I hate peas, so they did not make it in the dish. I used frozen tortellini, but I would not advise this.


This recipe is from Trisha's Table. 


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