Thursday, April 10, 2014

Tortellini Soup

This quick and easy Tortellini Soup is easy to make and is a hit with my family, it has a warm tomato base, few spices, white beans, baby spinach and topped off with fresh grated parmesan cheese. Perfect for during the week, or if you are having family over for dinner this is a perfect starter soup.

  • 2 Tablespoons  olive oil
  • ½ cup onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 2 teaspoons fresh basil leaves, chopped or 1/2 teaspoon dried
  • 1 (15 oz.) can diced tomatoes, with juices
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • 3/4 cup drained and rinsed white beans 
  • 9 oz. tortellini, any variety (fresh or frozen)
  • 3 cups fresh baby spinach 
  • Salt and pepper
  • Grated Parmesan, for serving
  1. In a large pot, heat the olive oil over medium-high heat. Add the onions to the pan and cook until slightly soft, about 5 minutes. Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute.
  2. Add in the oregano, basil, tomatoes, broth and beans to the pot. Bring the mixture to a boil.
  3. Add the tortellini and cook according to the package directions. About a minute before the tortellini is done, add the spinach.  Remove from the heat. Add salt and pepper as desired. Serve with some fresh grated parmesan.

adapted slightly

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