A quick and easy soup filled with tomatoes, fresh spinach, and cheese tortellini!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Soup
Servings: 4
Ingredients
1Tolive oil
1small onionsmall diced
2clovesgarlicminced
1/2tItalian seasoning
1 15.5ozcanned peeled whole tomatoeswith juices
4cupsvegetable broth
9ozpackaged cheese tortellinirefrigerated or frozen
4cupsfresh spinachchopped
salt & pepperto taste
Freshly grated parmesan cheese
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onions and cook until translucent, about 5 minutes, occasionally stirring. Add the minced garlic and continue to cook for 30 seconds. Add the Italian seasoning and cook until fragrant, about 30 seconds.
Add the can of tomatoes and juices. Break up the tomatoes in the pot. (I use a potato masher for this step.) Add the broth and stir. Bring to a boil.
Add the tortellini and cook based on the time listed on the package.
Around one minute before the pasta is done, add the chopped spinach and stir. Add the desired amount of salt and pepper.
Serve immediately topped with freshly grated parmesan cheese.
Enjoy!
Notes
If you have leftovers, store the tortellini in a separate container from the soup. If the tortellini sits in the broth, it will get too mushy.