Tortellini-Spinach Soup
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 teaspoon canola oil
- 1 medium onion, chopped (about 2 cups)
- 2 garlic cloves, thinly sliced
- 1 large carrot, peeled and sliced (about 11/2 cups)
- 2 celery ribs, chopped (1 cup)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1⁄2 teaspoon crushed red pepper flakes
- 1 (14 ounce) can low-sodium diced tomatoes with juice
- 6 cups low sodium chicken broth or 6 cups vegetable broth
- 3 ounces Baby Spinach, slice into ribbons (3 cups)
- 1 (9 ounce) package fresh store-bought spinach-and-cheese tortellini (2 cups)
- 1⁄2 cup grated parmesan cheese (1 1/2 ounces)
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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