Spinach Tomato Tortellini Soup
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(17)
Ingredients
4 servings
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 4 cups chicken broth
- 1 14.5-ounce can petite diced tomatoes, undrained
- 1 9-ounce package refrigerated three cheese tortellini
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 3 cups baby spinach, chopped
- 2 tablespoons grated Parmesan
How would you rate this recipe?
Preparation
Step 1
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Step 2
Whisk in chicken broth, diced tomatoes, tortellini, basil, oregano, bay leaf and 1 cup water; season with salt and pepper, to taste.
Step 3
Bring to a boil; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes. Stir in spinach until it begins to wilt, about 2 minutes.
Step 4
Serve immediately, garnished with Parmesan.
Step 5
Save recipe for the next time?
Chef's notes
Best of all this makes enough to feed an army, and the leftovers save very well!
