TORTELLINI AND TOMATO SOUP WITH ROSEMARY

TORTELLINI AND TOMATO SOUP WITH ROSEMARY image

Yield 4 bowls

Number Of Ingredients 9

Ingredients

3 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 (14.5 oz) can diced tomatoes, drained
6 cups low-sodium chicken broth
2 tsp chopped fresh rosemary or 1/2 tsp crumbled dried rosemary
12 oz. meat- or cheese-filled tortellini or 9 oz. fresh ravioli
3 cups chopped fresh spinach leaves or 1 (10 oz) pkg frozen leaf spinach, thawed and drained
sea salt, to taste

Steps:

heat olive oil in large pot over medium heat. add onion and garlic, and sautee 5 minutes or until softened. add tomato, and cook 1 minute. stir in broth and rosemary, and bring to a boil. reduce heat and simmer, covered, 5 minutes. add pasta, stirring to blend, and simmer 5 to 6 minutes more. add spinach, salt and pepper. simmer, stirring often, 3 minutes or until spinach is wilted and pasta is just tender.

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