Tortellini Tomato Spinach Soup
Adapted from a recipe by Kathleen Daelemans of the Food Network
  • 1Tbsp. olive oil
  • 1/2 diced cut tomatoes (with or without green peppers and onions)
  • 2cloves garlic, minced
  • 4-6cups low-sodium chicken broth
  • 1can (14 oz.) whole tomatoes, crushed or chopped
  • 1package (9 oz.) fresh tortellini (or use frozen)
  • salt and pepper to taste
  • 10oz fresh spinach
  • 1/4cup grated Parmesan
  • 1/2tsp. red pepper (optional)
  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.