tortellini soup

serves: 3-4

ingredients:

1 tablespoon olive oil

1/2 cup onion, chopped

2 cloves garlic, minced

1/2 teaspoon dried oregano

1 (15 ounce) can diced tomatoes, with juices

1 (32 ounce) carton (4 cups) low-sodium chicken broth

1 package of your favorite tortellini (10-12 ounces)

3 cups fresh baby spinach, loosely packed

Salt and pepper

Grated Parmesan, for serving

directions:

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions to the pan and cook until beginning to soften, about 5 minutes. Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute. Mix in the oregano and diced tomatoes. Add the broth to the pot. Bring the mixture to a boil. Add the tortellini to the pot and cook according to the package directions. One minute before the tortellini is fully cooked, stir in the spinach. Remove from the heat. Season with salt and pepper to taste. Top with Parmesan before serving.

recipe printed from twothirtyate.com