Wednesday, August 19, 2020

SPINACH TOMATO TORTELLINI SOUP






SPINACH TOMATO TORTELLINI SOUP









A simple broth enriched with tomatoes is perfect for cheese tortellini and fresh spinach. Increase the garlic and add the Italian seasoning to taste.

INGREDIENTS:

  • 4 cups of chicken broth
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 pkg. (9 ounces) chilled three cheese tortellini
  • 1/2 teaspoon dried oregano
  • 3 cups of baby spinach, chopped
  • 1/2 teaspoon of dried basil
  • 2 tablespoons of grated Parmesan
  • 1 tablespoon of olive oil
  • 1 onion, diced
  • 1 can (14.5 ounces) small diced tomatoes, undrained
  • Kosher salt and freshly ground black pepper, to taste


DIRECTIONS:

First, heat 1 tablespoon of olive oil in a large pot or casserole dish over medium heat. Add the garlic and onion and cook, stirring frequently, until the onions become translucent, about 2-3 minutes.

Then, stir in chicken broth, diced tomatoes, tortellini, basil, oregano, bay leaf, and 1 cup of water; 
Season with salt and pepper to taste.

Bring to a boil; reduce heat and simmer until tortellini are cooked through about 5 to 6 minutes. Stir in spinach until just starting to wilt, about 2 minutes.

Serve immediately, garnished with Parmesan.

Happy Cooking Time.