15-Minute Tortellini Soup
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Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, chopped (or 2 teaspoons jarred or frozen minced garlic)
- 1/2 teaspoon Italian seasoning or dried oregano
- 4 cups low-sodium chicken or vegetable broth
- 1 (14.5-ounce) can petite diced tomatoes and their liquid
- 1 (10-ounce) package refrigerated tortellini
- 2 packed cups baby spinach, optional
- Salt and freshly ground black pepper, to taste
- Grated parmesan, red pepper flakes, fresh chopped parsley or basil, for serving, optional
Instructions
- 1
Cook the garlic - In a medium (2 to 4-quart) soup pot or Dutch oven, heat the olive oil and garlic over medium heat. When the garlic begins to bubble around the edges, add the Italian seasoning and sauté until aromatic, another 30 seconds or so.
- 2
Add the broth, tomatoes, and tortellini - Stir in the broth and tomatoes and let the soup come up to a boil. (Covering the pot will speed up this step—just take a peek every couple of minutes.) Add the tortellini to the boiling soup and cook according to package instructions until tender, usually 5 to 7 minutes. During the last minute of cooking the tortellini, stir in the fresh spinach (if using) and let cook just until wilted.
- 3
Season and serve - Taste the soup and add salt and pepper to taste, if needed. Ladle into bowls and serve hot, with toppings at the table. Store any leftovers in the refrigerator for up to 3 days. The tortellini will absorb some of the broth during storage, so you'll want to add a splash of broth when reheating.
