Tortellini Tomato Spinach Soup

INGREDIENTS

 

 

  • 1 tablespoon olive oil
  • 1/2 cup minced onion (about 1/2 small onion)
  • 1 clove garlic, minced
  • 4 to 6 cups broth, chicken or vegetable
  • 1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped, or you can use your yellow and red tomatoes
  • 1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
  • Coarse grained salt and cracked black pepper
  • 10 ounces fresh spinach
  • 1/4 cup freshly grated Parmesan, very loosely packed

DIRECTIONS

 

In a 3-quart soup pot, heat olive oil over medium high heat. Sauté the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan

 

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