Tortellini Soup

Rating 4.5 out of 5

A very simple "soup" with a lot of flavor! It was a great alternative to the typical heavy marinara sauce for tortellini that we use. I put this together in 30 minutes and it was filling enough we didn't need a side bread (although that wouldn't hurt). Also, we had about double the amount of tortellini (we used Italian sausage and cheese) that the recipe below calls for, but we just used what was in our package. The recipe is from Annie's Eats.

Ingredients

1 tbsp. olive oil
½ cup onion, chopped
2 cloves garlic, minced
½ tsp. dried oregano
1 (15 oz.) can diced tomatoes, with juices
4 cups low-sodium vegetable broth (or chicken broth)
9 oz. tortellini, any variety (fresh or frozen)
3 cups fresh baby spinach, loosely packed
Salt and pepper
Grated Parmesan, for serving

Directions

1. In a large pot heat the olive oil over medium-high heat.

2. Add the onions to the pan and cook until beginning to soften, about 5 minutes.

3. Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute.

4. Mix in the oregano and diced tomatoes.  Add the broth to the pot.  Bring the mixture to a boil.

5. Add the tortellini to the pot and cook according to the package directions.

6. One minute before the tortellini is fully cooked, stir in the spinach.  Remove from the heat.

7. Season with salt and pepper to taste.  Serve warm with grated Parmesan as desired.