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
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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By lindsaybhsa
on May 27, 2012
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I add a good spoonful of pesto and some balsamic vinegar. I also put a handful of fresh spinach on the bottom of each bowl - I don't cook it in the soup - that way the hot soup wilts it when you serve it. It stays so much more fresh that way!
By beckythebarber
Cookeville, TN
on April 09, 2012
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Perfect blend. I didn't need to alter anything! Delicioso!
By cinnamon_rayne_...
Macedon, NY
on January 20, 2012
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Absolutely fabulous! The red pepper flakes added a just-right "kick" to the comforting flavors (although families who don't like spicy food might want to tone it down a tad. Some crusty bread was all that was needed to make this soup a complete meal. This recipe is a keeper!
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