While roasted cherry tomatoes and fresh picked basil may sound like July ingredients, my garden has continued to produce both. And this cold wet autumn weather calls for soup.
Tomato, Spinach & Basil Tortellini Soup
Ingredients:
2 pints cherry tomatoes, 1/2 sweet onion (chopped), 1 c. fresh basil (chopped), 1 lb. tortellini (I used goat cheese), 1 qt. water, 2 c. spinach (chopped), 2 Tbsp. balsamic vinegar, olive oil, fresh ground sea salt, fresh cracked black pepper
Directions:
At the bottom of a stock pot, brown onions in olive oil. Add cherry tomatoes and slowly roast. Add vinegar, spinach and basil, stir until wilted. Pour water, salt & pepper into pot and bring to a boil. Add fresh tortellini and simmer for about 6 minutes. Serve hot!
Garnish with fresh basil and mozzarella pearls.
How is the weather where you live? What foods are you eating?
Young Wifey's Blog 
This soup is perfect for the weather in this neck of the woods. And if it includes tortellini — if ANYTHING includes tortellini — I’m all for it! Great recipe!
🙂 Thanks John!