Tortellini and Tomato Soup With Rosemary

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.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 3  tablespoons olive oil
• 1  onion, chopped
• 3  garlic cloves, minced
• 1 (14 1/2ounce) can  diced 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

Directions

1. 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.
2. 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.