Tortellini Tomato Spinach Soup



Tortellini Tomato Spinach Soup
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Adapted from a recipe by Kathleen Daelemans of the Food Network
Tortellini Tomato Spinach Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Adapted from a recipe by Kathleen Daelemans of the Food Network
Ingredients
  • 1 Tbsp. olive oil
  • 1/2 diced cut tomatoes (with or without green peppers and onions)
  • 2 cloves garlic, minced
  • 4-6 cups low-sodium chicken broth
  • 1 can (14 oz.) whole tomatoes, crushed or chopped
  • 1 package (9 oz.) fresh tortellini (or use frozen)
  • salt and pepper to taste
  • 10 oz fresh spinach
  • 1/4 cup grated Parmesan
  • 1/2 tsp. red pepper (optional)
Servings:
Units:
Instructions
  1. In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic, stirring frequently until onions are soft, about 5 to 7 minutes. Add broth and the tomatoes and increase the heat to high, bringing the soup to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste. Season with salt and pepper. Serve with Parmesan on top.
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