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Spinach Tomato Tortellini Soup Recipe

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This recipe for Spinach Tomato Tortellini Soup, by , is from Good Eats & Sweet Treats, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  

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

Directions:
Directions:
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.

 

 

 

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