Tortellini-Spinach Soup

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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