What’s weirder than remembering that your sister used to call you Collzaweenie? I’ll tell ya what: going without tortellini soup on Halloween.
For Halloween one year back in high school, my friend Brett and I went as Fat Joggers. Ironically, now I dress as one ~3 times a week. Her mom served us some tortellini soup before hitting the sack (the pillow sack, that is. FYI – they make the best trick-or-treat bags, #takenotes. They’re huge and they’re free and they quickly suggest that your door-knocking efforts are strictly business, no cutesy stuff here. Hand over the Snickers.)
I don’t know if it was just because my own mother didn’t cook much or what, but that soup stuck with me over the years, man. It was so tasty and warm on a crisp Halloween night.
At some point, I decided to 100% steal their tradition and make it my own.
I’ve experimented a bunch over the years and I’ve decided the following crockpot recipe is best, though it can also be made over the stove top.
Enjoy!
INGREDIENTS:
1 19 oz bag of frozen tortellini
40 oz of chicken stock
2 14.5 oz cans of Italian stewed tomatoes
1 14.5 can of diced tomatoes
1 9 oz box of frozen chopped spinach
1 tsp basil
2 tsp minced garlic
Salt/pepper to taste
I like to get the crockpot going, so turn it on high. Pour chicken stock directly into crockpot. Pour in frozen tortellini.
Separately, follow the microwave instructions for the box of frozen spinach. Once done, use paper towels to absorb excess moisture from spinach. Add dried spinach to crockpot.
Pour in all tomatoes. Season with basil, garlic, salt, and pepper and stir.
Cook on high for 4 hours and voila.
Try it paired with a buttered roll or with a sprinkle of parmesan cheese 😉
