Tortellini Tomato Spinach Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
1/2 cup minced onion (about 1/2 small onion) |
1 clove garlic, minced |
4 to 6 cups broth, chicken or vegetable |
1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped |
1 (9-ounce) package fresh tortellini or 4 servings dried tortellini |
coarse grained salt and cracked black pepper |
10 ounces fresh or frozen spinach, defrosted and chopped |
1/4 cup freshly grated parmesan, very loosely packed |
Directions:
1. In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.
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