This tomato soup is perfect for those chilly fall and winter evenings. Here is why I love it:
- It is quick. From start to finish, it takes about 20 minutes to make and you will have enough for lunches the next day (and the day after that).
- It is easy, requires little prep, and uses ingredients you likely have in your pantry.
- It is versatile- for example: instead of cheese tortellini, use beef, chicken or whatever catches your eye at the grocery store, or try substituting spinach with a heartier green like kale.
Serve it with a piece of crusty bread, and this will be your new favorite way to eat tortellini.
Spinach Tomato Tortellini Soup
1 tbsp olive oil
1 small onion, diced
4 garlic cloves, minced
1 tbsp basil
1 tsp red pepper flakes (optional)
6 cups vegetable broth (chicken broth works too)
1 (9 ounce) package cheese tortellini
1 (28-oz) can Italian stewed tomatoes
3-4 cups spinach, packed (1 package of frozen spinach will also work here)
salt and pepper, to taste
shaved parmesan cheese (for garnish)
- In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant, about a minute more. Add the basil and red pepper flakes (if using). Cook for one minute. Sauté the onion, garlic and red pepper flakes (if using) until the onion is translucent (about 5-6 minutes)
- Add the broth, tomatoes and tortellini. Bring to a boil and simmer until the tortellini is cooked, about 10 minutes.
- Add the spinach and let wilt. Season with salt and pepper.
- Serve hot, garnished with parmesan cheese.
Tried the recipe? Let us know how it went in the comments below!