Spinach-Tortellini Soup

Need a unique fall dish? Try this easy recipe for Spinach-Tortellini soup from karenehman.com

This unique fall soup is a snap to make. Even kids will eat spinach when it is tossed into this hearty dish. Serve with a crusty, whole-grain bread and salad. Dinner is done!

Spinach-Tortellini Soup

1 T. olive oil

1 small onion, chopped

1 clove garlic, minced

8-10 cups chicken stock (or water with chicken soup base or bouillon, to taste)

10 ounces frozen, chopped spinach, thawed

14 ounces petite, diced tomatoes

1 T. dried basil

1 t. dried oregano

1/2 t. salt

one pound package refrigerated, cheese-stuffed tortellini

fresh grated parmesan cheese

In a large kettle, sautΓ© onion in oil until tender.


And all the remaining ingredients except tortellini.


Simmer 20 to 30 minutes. Add tortellini and simmer 15 minutes more or until cooked.

11239696_709185409213988_7054872137114771233_oTop with fresh grated Parmesan cheese for serving.


Delicious! Tastes great leftover too.

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