Saffron-Vegetable Soup

Every time I go home, my parents ask me to make "that soup with the tortellini and all the vegetables." Yellow squash is one of my favourite soup vegetables and I love the flavour of saffron. I like to saute the spinach rather than add it raw to the soup in order to prevent the spinach's water from diluting the broth. This recipe makes enough to serve about 6-8 people and tastes even better the next day.

Saffron-Vegetable Soup

1 yellow squash, cut into small pieces
1 bunch carrots, diced
3 stalks celery diced
1 medium onion, diced
1 bunch spinach, chopped and quickly sauteed
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 1/2 cup water
handful fresh cilantro, chopped
saffron, crushed (about a 1/4 tsp)
1/4 cup white wine (optional)
fresh, small multi-cheese tortellini (approx. 5 per person)

In a 2 quart sauce pan, saute garlic, onion, carrot, and celery in 1 tbsp olive oil until onions are translucent. Add yellow squash and cilantro, cook until cilantro is wilted.

Add broth and water and bring to boil. Reduce heat to simmer, add saffron, dash of salt and pepper. Allow to cook until all vegetables are tender. Adjust seasonings (more saffron, salt and pepper) to suit tastes as it cooks.

Bring water to boil in separate pot for tortellini. Cook until just about done. Remove from boiling water and add to soup to finish cooking. Add sauteed spinach.

The soup is ready to serve when the tortellini is done cooking.