Sunday, January 15, 2012


I hope you're in the habit of buying fresh beets.  They are wonderful when they're roasted, and so easy to do.  Just cut the beets away from the beet greens, scrub, wrap in foil and bake at 400F for about 40 minutes, or till tender when pierced with a fork.  Peeled and sliced, they're a great addition to a tossed salad, and equally good as a snack.  But what about those greens? Don't throw them out.  Get more bang for your buck by using them just like spinach.  In fact, that's pretty much what they taste like because they are a "cousin" of spinach.

Previously, I made delicious Beet Green Spanokopita, froze them, and baked some to accompany this soup.

With my latest bunch of beet greens, I used the smaller leaves to add to salads and used the bigger leaves for this wonderful soup.  The tortellini is a critical component of this soup.  It provides the "comfort" texture and taste.  Since it's fresh pasta, it cooks in no time, along with the other ingredients.  The beets and tortellini were both purchased at Harris Teeter.

The beets may appear expensive, but when you consider that you are getting two vegetables in one, it suddenly looks like a bargain.

Try this soup soon, and it may become your go-to chicken soup for cold wintry weather.  And, P. S., you can purchase rotisserie chickens on Sunday at Harris Teeter for $4.99 for your Sunday meal.  Monday's leftovers can be used to make this soup.  How's that for smart shopping?

Quick and Easy Chicken Soup with Beet Greens and Tortellini
Rating:  9.5 out of 10
1 Tbsp. margarine or canola oil
1/3 cup chopped sweet onion
1 large carrot, peeled, grated on large holes of box grater
1 celery stalk with leaves, sliced or chopped
About 3/4 tsp. salt, divided
3 Tbsp. chopped fresh parsley
1-1/2 quarts Harris Teeter low-sodium chicken broth
1 cup water
2 cups fresh beet greens or spinach, chopped
¾ cup chopped or shredded cooked chicken
9 oz. pkg. of Harris Teeter fresh six-cheese tortellini

In 3-quart heavy pot, heat margarine, onion, carrot and celery over medium-high heat.  Cook 5 minutes, or till vegetables are softened.  Add 1/2 tsp. salt, parsley, broth and water.  Bring to a boil, reduce heat to low, cover and simmer 5 minutes.  Add beet greens (or spinach if using), chicken and tortellini.  Cook on medium low heat 5-6 minutes, or till pasta is tender.  Taste broth to adjust seasonings, adding up to an additional 1/4 tsp. of salt, if needed.  Yield:  4 servings


  1. There's something about tortellini in soup that I just LOVE! This soup sounds great... I may have to pick up some beets this weekend!

    1. Dana, remember you can substitute spinach if you want.

  2. You know this just went to my soup-loving heart. I could live on it - and tortellini in soup is so wonderfully substantial.


When you leave me a comment, I feel all warm and fuzzy, like someone out there is really listening.