Tortellini and Tomato Soup With Rosemary
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 6 cups low sodium chicken broth
- 2 teaspoons fresh rosemary, chopped (or 1/2 tsp crumbled dried rosemary)
- 12 ounces tortellini (fresh meat or cheese filled)
- 3 cups fresh spinach leaves, chopped
- sea salt, to taste
- fresh ground pepper, to taste
- parmesan cheese, freshly grated (or prepared pesto)
directions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and saute 5 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, 5 minutes.
- Add pasta, stirring to blend, and simmer 5 to 6 minutes more.
- Add spinach, salt and papper. Simmer, stirring often, 3 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.
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Reviews
-
Delicious soup for a cool and rainy day. Made this for Fall PAC 2012 and so glad I did. I cut the recipe in half, added a pinch of sugar and followed the rest of the instructions. Definately one to make again and again. DH would like to have meat tortellini instead of cheese next time. Thank you for posting.
Tweaks
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Delicious soup for a cool and rainy day. Made this for Fall PAC 2012 and so glad I did. I cut the recipe in half, added a pinch of sugar and followed the rest of the instructions. Definately one to make again and again. DH would like to have meat tortellini instead of cheese next time. Thank you for posting.
RECIPE SUBMITTED BY
Bren_in_L.R.
Little Rock, Arkansas
I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.