Spinach Tomato Tortellini Soup
20 min·Italian
Spinach Tomato Tortellini Soup
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 onion (diced)
- 4 cups chicken broth
- 1 14.5-ounce can petite diced tomatoes, undrained
- 1 9-ounce package refrigerated three cheese tortellini
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 bay leaf
- Kosher salt and freshly ground black pepper (to taste)
- 3 cups baby spinach (chopped)
- 2 tablespoons grated Parmesan
Instructions
4 steps
- 1
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- 2
Whisk in chicken broth, diced tomatoes, tortellini, basil, oregano, bay leaf and 1 cup water; season with salt and pepper, to taste.
- 3
Bring to a boil; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes. Stir in spinach until it begins to wilt, about 2 minutes.
- 4
Serve immediately, garnished with Parmesan.
Progress
0 / 4 steps
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