Spinach & Tortellini Soup
Douse Tortellini with marinara sauce and spinach, then sprinkle Parmesan cheese for a simple, inexpensive dinner - Spinach Tortellini Soup!
Servings - 4 servings
Ingredients
- 1 Tbsp olive oil
- 1 small white onion chopped
- 2 tsp minced garlic
- 2 cups chopped carrots
- 4 cups beef broth
- 10 oz. box frozen spinach
- 15 oz. can diced tomatoes
- 9 oz. box cheese filled tortellini
- Salt and pepper, to taste
Instructions
- Add the olive oil to a large stockpot or Dutch oven. Saut the onion, garlic and carrots for two to three minutes. Then pour in the beef broth plus two cups of water.
- Stir in the frozen spinach (no need to thaw), the diced tomatoes and bring to a boil.
- Add the tortellini and let cook for seven to eight minutes. Remove from heat immediately to keep the tortellini from overcooking.
- Season with salt and pepper to taste.
- Serve tortellini soup with simple side salad or other vegetables.