A wholesome and healthy recipe for Tortellini Tomato Spinach Soup
1 tbsp. extra virgin olive oil
1/2 cup onion, minced
1 garlic clove, minced
4 – 6 cups vegetable or chicken broth
1 400g can whole tomatoes, coarsely chopped
1 250g package fresh or dried tortellini
250g. fresh spinach or 250g. frozen spinach, defrosted and chopped
1/4 cup freshly grated Parmesan, for garnish (optional)
Freshly ground black pepper
In a large soup pot, heat the olive oil over medium heat.
Saute the onion, stirring often until they become translucent, around 5 – 7 minutes. Add the garlic and briefly saute for another 30 seconds to 1 minute, just until fragrant.
Add the broth and tomatoes, turn the heat up to high and bring to a boil.
Add the tortellini and cook according to the package instructions.
When the tortellini is almost done, add the spinach and taste, adjusting the seasonings if necessary; you probably will not want to add salt because of the salt in the tortellini and broth, but you may want extra pepper.
Ladle the soup into warmed soup bowls or tureens. Garnish each serving with the Parmesan, if using. Serve immediately.