Italian Tortellini Soup
This easy soup will warm you to the bone, even on the coldest night.
MAKES: 4-6 SERVINGS
TOTAL TIME: 10 MINUTES
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced, fire-roasted tomatoes
3 cups low-sodium chicken stock
9 ounces frozen cheese tortellini
10 ounces fresh baby spinach, roughly chopped
Grated Parmesan cheese
1. In a large, heavy-bottomed pot, heat olive oil. Add onion; cook until soft (about 5 minutes). Add garlic; cook until fragrant (about 30 seconds). Add Italian seasoning, salt and pepper.
2. Add tomato sauce, diced tomatoes and stock to pan; bring to a simmer over medium-high heat.
3. Add frozen tortellini and spinach to pan; simmer about 5 minutes or until tortellini are done.
4. Serve warm with basil and Parmesan.
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