Spinach Tortellini Soup

 

I guess it’s that time of year where the soup and stew recipes start increasing. It hasn’t really cooled off significantly here yet, but I think the temperatures are going to start dropping soon. I’m over the 100+ degree summer. I know I’ll complain just as much when the temperatures start dipping into the 30’s and 40’s, but for a moment I will be relieved that I won’t be sweating up a storm. And I’ll be happy for the increase in soups in my meal plans.

Spinach Tortellini Soup
(source)

Ingredients
3 tbsp olive oil
1/2 onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 – 2 cups frozen tortellini
1 can petite diced tomatoes
1 tsp dried basil leaves
8 oz frozen spinach
2 tbsp parmesan cheese

Directions

1. In a deep pot heat the olive oil. Add the onion and garlic until it starts to brown. Do not burn the garlic though!

2. Add the beef broth into the pot. Add the tortellini into the pot and cook to the package directions, but don’t drain.

3. Once the tortellini is cooked add the diced tomatoes, basil, and spinach. Cook for about 5 more minutes, stirring frequently and making sure that frozen spinach breaks apart and warms all the way through, about 5 minutes.

4. Ladle into bowls and sprinkle with cheese.

* serves 2

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