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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Quick, easy and colorful, this soup makes a cozy cup or even a light lunch on blustery days. Veggies add nutrition, and cheese tortellini makes it hearty and delicious. âGaye Thompson, St. Charles, Missouri Ingredients:
1 medium onion, chopped |
1 teaspoon olive oil |
1 garlic clove, minced |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 package (9 ounces) refrigerated cheese tortellini or tortellini of your choice |
3 cups chopped fresh spinach |
1 tablespoon balsamic vinegar |
1/4 teaspoon pepper |
shredded parmesan cheese, optional |
Directions:
1. In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
2. Add tortellini; cook for 7-9 minutes or until tender. Stir in the spinach, vinegar and pepper. Cook and stir until heated through and spinach is wilted. Sprinkle with cheese. Yield: 6 servings.
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