Tortellini Minestrone with Spinach

This is a nice soup to serve on a nippy fall evening with hot crusty bread or rolls.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 2  teaspoons  vegetable oil
• 2  teaspoons  chopped fresh garlic
• 1⁄2 cup  chopped onion
• 1⁄2 cup  chopped carrot
• 1⁄2 cup  chopped celery
• 4  cups  vegetable stock
• 1  teaspoon dried basil
• 1⁄4 teaspoon fresh ground black pepper
• 1 1⁄2 cups  diced plum tomatoes
• 2  cups  chopped fresh spinach
• 2  cups  frozen  cheese tortellini

Directions

1. Heat oil in non-stick pan over medium-high heat.
2. Add garlic, onions, carrots, and celery; cook 4 minutes or until onions are softened.
3. Add stock, basil and pepper.
4. Bring to a boil; reduce heat to medium and cook 8 minutes or until vegetables are tender crisp.
5. Stir in tomatoes, spinach and tortellini.
6. Cover and cook 5 minutes or until tortellini is heated through and vegetables are tender.
7. Serve immediately.