SPINACH-TOMATO TORTELLINI SOUP

Spinach-Tomato Tortellini Soup image

Provided by CookingONTheSide

Time 22m

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons butter or 2 teaspoons olive oil
1/2 cup shallot, chopped
1/2 cup sweet onion, chopped
1 tablespoon fresh garlic, minced
1 dash cayenne pepper
6 cups chicken broth (can use fat-free, less-sodium chicken broth if desired)
1 cup hot water
1 cup sun-dried tomato, julienne-cut and packed without oil
1/4 teaspoon crushed red pepper flakes
9 ounces fresh cheese tortellini
2 cups packed fresh Baby Spinach
6 -8 fresh basil leaves, coarsely chopped
1/2 cup asiago cheese, grated
additional asiago cheese, grated (for sprinkling on top)
salt, to taste (optional)
fresh ground black pepper, to taste

Steps:

In large Dutch oven over medium heat, melt butter.
Add the shallots, onion, garlic and cayenne pepper and saute until fragrant, about 2-3 minutes.
Add broth, water, tomatoes and crushed red pepper; cover and bring to a boil.
Add tortellini, spinach, basil and 1/2 cup Asiago cheese; simmer, uncovered, 5 minutes or until pasta is done.
Sprinkle with additional Asiago cheese.
Season with salt and pepper, to taste, if desired.
This makes 8 servings at 1 cup each.