Name: Spinach & Tortellini Soup
Ingredients: 1 Tbsp. olive oil; 3 small cloves garlic, minced; 2-10 oz. cans fire roasted diced tomatoes with green chilies, undrained; 64 oz. chicken or vegetable broth; 2 tsp. dried basil; 1 tsp. dried oregano; 1/2 Tbsp. kosher salt; 1-20 oz. pkg. refrigerated cheese tortellini; 6 oz. fresh baby spinach; Grated Parmesan cheese, to taste; Freshly ground black pepper, to taste

Ingredients

Scale

1 Tbsp. olive oil
3 small cloves garlic, minced
2–10 oz. cans fire roasted diced tomatoes with green chilies, undrained
64 oz. chicken or vegetable broth
2 tsp. dried basil
1 tsp. dried oregano
1/2 Tbsp. kosher salt
1–20 oz. pkg. refrigerated cheese tortellini
6 oz. fresh baby spinach
Grated Parmesan cheese, to taste
Freshly ground black pepper, to taste

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Instructions

In a large saucepan, heat oil over medium heat.
Add garlic; cook and stir for about 1 minute.
Pour in tomatoes, broth, dried herbs and salt; bring to a boil.
Add tortellini; bring to a gentle boil.
Cook, uncovered, just until tortellini are tender, 6 – 8 minutes.
Stir in spinach.
Sprinkle with Parmesan and black pepper.