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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Great for a cold winter day! Warm and smooth! You can easily add in celery and carrots and other vegetables. And if you omit the tortellini and add these vegetables, it makes a perfect soup for when you're sick! Ingredients:
2 tablespoons olive oil |
5 cloves garlic, chopped |
3 cups chicken broth, or as needed |
2 (14.5 ounce) cans diced tomatoes |
1 cup spinach |
1 teaspoon red pepper flakes (optional) |
salt and ground black pepper to taste |
2 cups cheese tortellini |
Directions:
1. Heat olive oil in a pot over medium heat; cook and stir garlic in the hot oil until lightly browned, 1 to 2 minutes. Pour in chicken broth and bring to a simmer. Add tomatoes and spinach; simmer until flavors blend, about 25 minutes. Season with red pepper flakes, salt, and black pepper.
2. Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in tortellini and return to a boil. Cook until tortellini float to the top, 3 to 4 minutes; drain.
3. Mix tortellini into tomato mixture; simmer for 5 more minutes.
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