Tomato Tortellini Soup

Hearty tomato soup with meat or cheese tortellini The soup is a meal in itself, serve with crusty italian bread or rolls

• Ready In: 1 hr
• Serves: 10

Ingredients

• 1  large onion
• 2  garlic cloves, minced
• 2  stalks celery, chopped
• 2  red peppers, chopped
• 2  cups  Baby Spinach or 2  cups frozen spinach
• 2  cups diced tomatoes or 1 (14 ounce) can diced tomatoes
• 1  cup frozen corn
• 2  cups tomato sauce
• 8  cups low sodium chicken broth
• 1⁄2 tablespoon dried basil
• 1  tablespoon dried oregano
• 1⁄4 teaspoon  dried hot chili peppers (or more to taste)
• 1  cup fresh basil leaf, torn
• 2  cups  tortellini (fresh or frozen)
•  salt and pepper (to taste)

Directions

1. In a large post saute the onions and garlic until transparent. Add celery, red pepper, tomatoes and corn; cook for about 3 minutes.
2. Add tomato sauce and chicken stock; bring to a boil. Turn down to a simmer; add the spinach, salt, pepper and dried spices. Let this cook for a few minutes so the spinach wilts.
3. Add the fresh basil and the tortellini; let cook for about 10 minutes more or until the pasta is cooked.
4. Garnish with Parmesan cheese (optional).