A comforting and hearty way to end a long day. As the temperature continues to fluctuate throughout the Southern Californian “spring” — between gray mornings and deceivingly cold nights — this soup provides a tried and true body-warming meal.
- ¼ pound sliced bacon (reserve drippings)
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 large can crushed tomatoes
- 2 cups beef broth
- ¼ teaspoon basil
- ¼ teaspoon oregano
- ¼ teaspoon black pepper
- 9 ounces cheese tortellini
- 2 cans kidney beans
- 2 to 3 cups fresh spinach
- ¼ cup parmesan cheese
- Fry the bacon, drain and cool. Saute the onion and garlic in leftover bacon drippings until golden brown. Chop the bacon to add later.
- Next, add the chicken broth, tomatoes, beef broth, basil, oregano and black pepper. Simmer.
- Add the tortellini, kidney beans and chopped bacon. Cook for 20 minutes.
- Add the spinach and cook for another 10 minutes.
- Garnish with parmesan cheese. Serve!
Tortellini is one of my favorite foods — it’s like a classy package of mac and cheese. In this case, it’s delivered in a vessel of soothing tomato soup. Let us know if you try this recipe out by tagging us @onthemenu on Instagram!
Maya Salem is not ashamed to eat these protein-rich leftovers for breakfast when May gray rolls in, and bagels or cereal just aren’t going to cut it.
A version of this article appeared on p. 11 of the May 12, 2022 version of the Daily Nexus