Tomato Tortellini Soup with Spinach

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 2 cups chicken or vegetable broth
• 1 cup water
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 (9-ounce) package refrigerated cheese-filled tortellini
• 2 cups fresh spinach, roughly chopped
• Salt and pepper to taste
• Fresh basil leaves for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes.
2. 2 Stir in garlic and cook for another minute.
3. 3 Pour in crushed tomatoes, broth, water, basil, and oregano. Bring to a simmer.
4. 4 Add tortellini to the soup and cook according to package instructions, usually about 3-4 minutes.
5. 5 Stir in spinach and cook until wilted.
6. 6 Season with salt and pepper to taste.
7. 7 Serve hot, garnished with fresh basil leaves.

Equipment

• Large pot
• Wooden spoon

Variations

• Add a can of white beans for extra protein and heartiness.
• Incorporate diced zucchini or bell peppers for added veggies.

Substitutions

• Use vegetable broth for a vegan option.
• Substitute cheese-filled tortellini with ricotta or spinach-filled varieties.

Pairings

• Serve with a crusty baguette or Parmesan cheese on the side.

Nutrition

Tips

• For extra flavor, sauté the garlic and onion until fragrant before adding the remaining ingredients.
• Feel free to add a splash of heavy cream for a richer soup if desired.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Pair with garlic bread or a simple green salad for a satisfying meal.

FAQ