Prep 10 mins
Cook 20 mins
Source: Cottage Living magazine 10/2007. In place of spinach in this soup, you can substitute any leafy green, such as Swiss chard, escarole, and arugula.
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 (14 1/2 ounce) candiced tomatoes, drained
- 6 cups low sodium chicken broth
- 2 teaspoons chopped fresh rosemary or 1⁄2 teaspoon crumbled dried rosemary
- 12 ounces fresh meat-filled tortellini or 12 ounces cheese-filled tortellini or 9 ounces fresh ravioli
- 3 cups chopped fresh spinach leaves or 10 ounces thawed and drained package frozen leaf spinach
- sea salt, to taste
- fresh ground pepper, to taste
- prepared pesto sauce or freshly grated parmesan cheese, for topping
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and saute five minutes or until softened. Add tomato, and cook 1 minute. Stir in broth and rosemary, and bring to a boil; reduce heat, and simmer, covered, five minutes. Add pasta, stirring to blend, and simmer five to six minutes more.
- Add spinach, salt, and pepper. Simmer, stirring often, three minutes or until spinach is wilted and pasta is just tender,. Ladle soup into bowls, and sprinkle with cheese or stir in a spoonful of pesto.
MMMMMMMM! I made this after copying from the same magazine. I used a can of fire roasted tomatos and grilled up some turkey italian sausage, sliced it and threw that in too. Very hardy. I did make one mistake though...because I made this the night before and warmed it back up the tortellini were over cooked (Duh). So next time if I make it ahead I won't put the tortellini in until I'm rewarming the soup. Thanks for a super easy go-to recipe. Served with some warm focaccia bread and made a great meal out of it.