Tortellini-Spinach Soup
In 'So Easy' by Ellie Krieger
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INGREDIENTS
Nutrition- 1teaspoon canola oil
- 1
- 2
- 1
- 2
- 1teaspoon dried oregano
- 1teaspoon dried thyme
- 1⁄2teaspoon crushed red pepper flakes
- 1(14 ounce) can low-sodium diced tomatoes with juice
- 6
- 3ounces Baby Spinach, slice into ribbons (3 cups)
- 1(9 ounce) package fresh store-bought spinach-and-cheese tortellini (2 cups)
- 1⁄2
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DIRECTIONS
- Heat the oil in a 4 or 6-quart saucepan over med-high heat.
- Add the onions and cook, stirring, until softened, about 5 minutes.
- Add in the garlic and cook, stirring, until the onions are translucent and the garlic is softened, about 3 minutes.
- Add in the carrot, celery, oregano, thyme, and red pepper flakes and cook, stirring, until softened, 5-6 minutes.
- Add in the tomatoes with juices and the broth; bring to a boil.
- Decrease heat and simmer for 10-15 minutes.
- Add the spinach and tortellini and cook until the tortellini are cooked through, 6 minutes; taste and season with salt, if needed.
- This soup will keep for up to 3 days in the refrigerator in an airtight container.
- Serve topped with Parmesan cheese.
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