Recipe courtesy of Kathleen Daelemans

Tortellini Tomato Spinach Soup

Name: Tortellini Tomato Spinach Soup
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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; One 14-ounce can whole tomatoes, crushed through your fingers or coarsely chopped; One 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

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Nutrition Info

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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

One 14-ounce can whole tomatoes, crushed through your fingers or coarsely chopped

One 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.