fbpx

SPINACH TOMATO TORTELLINI SOUP

INGREDIENTS:

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 4 cups chicken broth
  • 1 (14.5-ounce) can petite diced tomatoes, undrained
  • 1 (9-ounce) package refrigerated three cheese tortellini
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 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.

Adapted from Cooking Classy.

SHARE THIS
Share on facebook
Share on twitter
Share on google
Share on pinterest
YOU MAY ALSO LIKE
LEAVE A COMMENT

Join Our Mailing List

Stay up to date with parenting advice, local events, contests and more.

Select list(s) to subscribe to


By submitting this form, you are consenting to receive marketing emails from: Houston Family Magazine, 1334 Brittmoore Rd., Houston, TX, 77043, http://www.houstonfamilymagazine.com. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact
Archive Issues
Houston Baby
HFM Enews
Camp Fimfo Skyscraper
camp fimfo

july, 2021

X
X