TORTELLINI-SPINACH SOUP

Tortellini-Spinach Soup image

Provided by ratherbeswimmin

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 teaspoon canola oil
1 medium onion, chopped (about 2 cups)
2 garlic cloves, thinly sliced
1 large carrot, peeled and sliced (about 11/2 cups)
2 celery ribs, chopped (1 cup)
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1 (14 ounce) can low-sodium diced tomatoes with juice
6 cups low sodium chicken broth or 6 cups vegetable broth
3 ounces Baby Spinach, slice into ribbons (3 cups)
1 (9 ounce) package fresh store-bought spinach-and-cheese tortellini (2 cups)
1/2 cup grated parmesan cheese (1 1/2 ounces)

Steps:

Heat the oil in a 4 or 6-quart saucepan over med-high heat.
Add the onions and cook, stirring, until softened, about 5 minutes.
Add in the garlic and cook, stirring, until the onions are translucent and the garlic is softened, about 3 minutes.
Add in the carrot, celery, oregano, thyme, and red pepper flakes and cook, stirring, until softened, 5-6 minutes.
Add in the tomatoes with juices and the broth; bring to a boil.
Decrease heat and simmer for 10-15 minutes.
Add the spinach and tortellini and cook until the tortellini are cooked through, 6 minutes; taste and season with salt, if needed.
This soup will keep for up to 3 days in the refrigerator in an airtight container.
Serve topped with Parmesan cheese.

Nutrition Facts : Calories 349.4, Fat 11.8, SaturatedFat 5.3, Cholesterol 38, Sodium 742.1, Carbohydrate 41.7, Fiber 3.3, Sugar 3.7, Protein 22.1