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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spinach Tomato Tortellini Soup Recipe

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This recipe for Spinach Tomato Tortellini Soup is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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
½ teaspoon dried basil
½ 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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