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 Recipes > Soups & broths > Search results
Soups & broths

Tortellini and tomato soup

Ingredients:
1 tablespoon olive oil
1/2 cup chopped onion
1 1/2 teaspoons minced garlic
4 cups (32 ounces) chicken broth
9 ounces fresh cheese tortellini
1 28-ounce can crushed tomatoes
1 5-ounce package fresh baby spinach, cut into chiffonade or coarsely chopped
Salt and pepper, to taste
1 cup freshly grated Parmesan cheese

Directions:
1. Heat the olive oil in a stock pot over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the minced garlic and cook, stirring often, for 3 minutes.
2. Add the chicken broth. Bring to a boil and stir in the tortellini. Simmer uncovered until the tortellini is cooked, 7 to 9 minutes. Stir in the crushed tomatoes and simmer another 5 minutes. Add the spinach and cook until just wilted. Season to taste with salt and black pepper.
3. Ladle into bowls and top with generous sprinklings of grated Parmesan. 
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