Of Robins, Sunshine, and Soup

This weekend, my husband and I watched a robin through a window as she began building her nest in the same place she returns to each year. Watching her work diligently to create a sturdy, safe home for her little ones was precious to witness. 

I used to dread spring as it meant my beloved winter was coming to an end, but over the years, I have come to realize that this season is truly special. The springtime rain brings greenery all around us, the gardens are beginning to bloom, and there is a palpable excitement in the air as we embrace the warmth of the shining sun.

Today, I am grateful for the blessing of spring⸺for a fresh, new season that is full of beauty, new life, and charm. Spring reminds us that there is always hope to be found, that the sun will shine again, and that God is faithful to bring forth new life and mercies in His timing. 

As we transition out of the cold winter into early spring, a simple soup recipe is still most welcome. Below is the tortellini soup my mother often makes for me when we’re visiting my parents’ home, shared with her permission. Spring vegetables like carrots, spinach, and peas shine in this recipe, creating a meal that is both nourishing and comforting for this time of year.

I am praying for a peaceful, abundant spring for you and your loved ones.

Tortellini Soup

2 tablespoons of olive oil

3 stalks of celery, chopped

5 carrots, peeled and diced

1 small yellow onion

1-2 cups of peas (or 1 bag of frozen peas)

10-12 cups of chicken broth

2 cups of rotisserie chicken, diced

1 bag of 20 oz cheese tortellini (refrigerated, not frozen or dried–we like Buitoni brand) 

1 handful of fresh spinach 

Salt and pepper to taste

Optional:

1 tablespoon of Better than Bouillon Chicken Base

Parmesan Cheese 

Fresh baguette or sourdough loaf

Heat the olive oil in a large pot over medium heat. Add the celery, carrots, and onion, stirring often, until the vegetables start to soften, about 8-10 minutes. 

Add the chicken broth and the Better than Bouillon Chicken Base (the tablespoon of bouillon is optional, but it adds a richer flavor). Bring this to a boil, then turn it down to a simmer and cook for 25-30 minutes, or until the vegetables are tender. 

Add the rotisserie chicken, tortellini, and peas, cooking until all are heated through, about 8-10 minutes. Add a handful of fresh spinach in the last five minutes. Season to taste with salt and pepper. Top with parmesan if desired. 

Pair this soup with a fresh, crusty baguette and an open window to enjoy the springtime breeze.

Note: this recipe is very forgiving and versatile if you want to experiment with various additions or substitutions of ingredients. For example, you can include seasonings such as garlic powder and ground thyme, or remove the rotisserie chicken.