Summer is almost here and I’ve been in full get back into my “summer body” mode. Which I can’t be alone in this, am I? Very much like the past couple of years, I spend most mornings and/or evenings running/walking as I not only try to get fit, but I’m also preparing for the Peachtree Road Race in July here in Atlanta. It’s only a 10k (6.2 miles), but that’s still a lot in my book. That also means that I spend less time in the kitchen, and when I do, it’s typically a quick meal or big salad. I try to eat less carbs and focus more on wholefoods and lots of raw fruits and vegetables. So you knoooow I must really adore this recipe, if I’m sharing it with you today! 🙂
Anyway, this is another “comfort soup”. It’s a bit creamy, but not too thick. If you want it a little thicker, then add a bit less veggie broth. If you don’t like spinach, then try subbing it with kale. If you don’t like carrots, use butternut squash. I’ve also added in mushrooms and celery in the past, which is a nice touch as well. For this vegetarian recipe, I’ve used cheese tortellini’s, but you certainly can make this soup vegan by using another type of pasta, subbing butter for an oil of your choice, omitting the cheese, and using a non-dairy milk.