Spinach Tomato Tortellini Soup
Ingredients
- 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)
Instructions
- 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.