Wednesday, February 13, 2013

Tortellini Soup!

This soup is so easy! Abbey, this one is for you, it is another "dump" soup! It is also vegetarian and pretty healthy. My friend Emily made it for our soup swap!
Tortellini Soup with Chunky Tomatoes and Spinach

  • 1  tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 can (14.5 ounces) Italian diced tomatoes, including juices
  • 9-10 ounces tortellini (fresh or frozen), any variety
  • 1 1/2 teaspoons Italian herb seasoning
  • 1/4 teaspoon crushed red pepper 
  • 2 cups chopped spinach
  • Salt and Pepper, to taste
  • 1/4 cup freshly shredded Parmesan cheese

In a large pot, heat oil over medium-high heat. Saute onion for 5-7 minutes. Add garlic, and saute for 1 minute.
Add broth and tomatoes. Turn heat to high, cover and bring to a boil.
Add tortellini and cook according to package instructions.
Within the last minute of cooking the tortellini, stir in Italian herb seasoning, crushed red pepper and spinach. Taste, and add salt and pepper seasoning, as desired.
Serve immediately, garnishing each bowl with Parmesan cheese.
Chopped Spinach- I might have chopped it a little too much, but it made it look more like parsley than spinach.
Serve with a sprinkle of Parmesan cheese!
Adapted from

No comments:

Post a Comment