When I first saw this recipe on Tasty Kitchen, I was surprised that these simple ingredients would make the yummy soup that all of the reviews were raving about. Well, after a bowl of this for dinner tonight, I definitely agree with all of the reviews. It was so easy to make and delish! The tomato based soup is loaded with plump cheese tortellini and fresh spinach. Yum! I would say the broth is similar to a minestrone. Put this on your menu for one of the colder days we have left this winter! It will warm you right up!
1 Tbsp. olive oil
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 tsp. dried oregano
1 (15 oz) can diced tomatoes, including the juice
4 cups low sodium vegetable broth or chicken broth
9 oz. tortellini, any variety, fresh or frozen
3 cups fresh baby spinach, loosely packed
Salt and freshly ground black pepper
Grated Parmesan cheese, for serving
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions to the pot and cook until beginning to soften, about 5 minutes. Add in the garlic and cook for about a minute, stirring frequently. Mix in the oregano and diced tomatoes. Add the broth to the pot. Bring the mixture to a boil. Add the tortellini to the pot and cook according to the package directions. One minute before the tortellini is fully cooked, stir in the spinach. Remove from the heat. Season with salt and pepper to taste. Serve with grated Parmesan cheese on top.
***slightly adapted from The Well-Fed Newlyweds on Tasty Kitchen