Spinach Tomato Tortellini Soup

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Ingredients

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 4 cups chicken broth
  • 1 14.5oz can petite diced tomatoes, undrained
  • 1 9oz package refrigerated three cheese tortellini
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • Salt and pepper
  • 3 cups baby spinach, chopped
  • 2 tablespoons grated Parmesan

Directions

  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.

Enjoy!

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