Spinach Tomato Tortellini Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Tortellini, spinach and tomatoes are a pleasing combination in this tasty soup. Donât forget the sprinkle of Parmesan cheeseâit adds a special touch! Cindy Politowicz of Northville, Michigan shares the recipe. Ingredients:
3/4 cup chopped onion |
1 teaspoon minced garlic |
1 tablespoon olive oil |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth |
2 cups water |
1 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 package (9 ounces) refrigerated cheese tortellini |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 package (10 ounces) frozen chopped spinach, thawed |
3 tablespoons shredded parmesan cheese |
Directions:
1. In a large saucepan, saute onion and garlic in oil until tender. Add the broth, water, sugar, salt and pepper. Bring to a boil. Add tortellini; cook for 7-9 minutes or until tender, stirring occasionally.
2. Reduce heat. Stir in tomatoes and spinach; heat through. Just before serving, sprinkle with Parmesan cheese. Yield: 6 servings (about 2 quarts).
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