As the weather turns cooler, we find ourselves gravitating toward soups, chili, baked pasta, all of those warm comfort foods. I have had a vision for this tortellini soup for quite a while, but simply have not had an opportunity to execute it. Until now…
I put a range of 4 to 6 cups for the broth, so you can adjust to your preference. I like my soup on the chunkier side, so 4 cups of broth yielded the perfect consistency for me. I also used frozen spinach, which worked really well. I recommend using both low sodium broth and tomatoes, so you can control the sodium by adding salt to taste.
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 to 6 cups low sodium vegetable broth (or chicken broth)
- 1 can (14.5 ounces) low sodium diced tomatoes, including juices
- 9-10 ounces tortellini (fresh or frozen), any variety
- 1½ teaspoons Italian herb seasoning
- ¼ teaspoon crushed red pepper (optional)
- 10 ounces fresh or frozen spinach, chopped (if frozen, thaw and squeeze out excess moisture)
- Salt and Pepper, to taste
- ¼ cup freshly shredded Parmesan cheese
- In a dutch oven, heat oil over medium-high heat. Saute onion for 5-7 minutes, or until translucent. Add garlic, and saute for 1 minute.
- Add broth and tomatoes. Turn heat to high, cover and bring to a boil.
- Add tortellini and cook according to package instructions.
- Within the last minute of cooking the tortellini, stir in Italian herb seasoning, crushed red pepper and spinach. Taste, and add salt and pepper seasoning, as desired.
- Serve immediately, garnishing each bowl with Parmesan cheese.
Adapted from Food Network