Spinach Tomato Tortellini Soup

SPINACH TOMATO TORTELLINI SOUP

Prep Time5 minutes

Cook Time15 minutes

Total Time20 minutes

Yield4 servings

The easiest, most comforting and hearty soup ever. All you need is 5 min prep. SO EASY!

INGREDIENTS

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 4 cups vegetable 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

INSTRUCTIONS

• 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.
• Whisk in chicken broth, diced tomatoes, tortellini, basil, oregano, bay leaf and 1 cup water; season with salt and pepper, to taste.
• 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.
• Serve immediately, garnished with Parmesan.

NOTES

From Damn Delicious, adapted from Cooking Classy