St. John's Healthy Cooking/Tortellini Tomato Spinach Soup
By: Import User
Updated: October 29, 2007
Tortellini Tomato Spinach Soup
1 T Olive Oil
½ c Minced Onion (about ½ small onion)
1 clove garlic, minced
6 c low sodium chicken or vegetable broth
1 14 oz can of diced tomatoes – plain or Italian seasoned
1 9 oz package of fresh tortellini
1 bundle spinach or ½ bagged spinach, chopped
salt and pepper to taste
optional: 1/4c freshly grated parmesan cheese as garnish
In a soup pot, heat oil over medium heat.
Saute onion and garlic, stirring often until onions are translucent (5-7 minutes)
Add broth and tomatoes.
Increase heat.
Once boiling, add tortellini.
When tortellini is almost done add spinach.
Season to taste and garnish with parmesan cheese.
1 T Olive Oil
½ c Minced Onion (about ½ small onion)
1 clove garlic, minced
6 c low sodium chicken or vegetable broth
1 14 oz can of diced tomatoes – plain or Italian seasoned
1 9 oz package of fresh tortellini
1 bundle spinach or ½ bagged spinach, chopped
salt and pepper to taste
optional: 1/4c freshly grated parmesan cheese as garnish
In a soup pot, heat oil over medium heat.
Saute onion and garlic, stirring often until onions are translucent (5-7 minutes)
Add broth and tomatoes.
Increase heat.
Once boiling, add tortellini.
When tortellini is almost done add spinach.
Season to taste and garnish with parmesan cheese.
