Tortollini Soup!

Go ahead...I dare you, take a guess what kind of day it was when I made this soup...warm and sunny??? ahh...I wish...if you guessed cold and grey...BING BING BING!!! you win!!  This soup was surprisingly really good considering how simple it was to prepare.  My husband who barely offers compliments without prompting even said it was delicious- the leftovers are gone...both sure signs that this is worth repeating.

Ingredients

1 tbsp. olive oil
½ cup onion, chopped
2 cloves garlic, minced
½ tsp. dried oregano
1 (15 oz.) can diced tomatoes, with juices
4 cups low-sodium vegetable broth 

9 oz. tortellini, any variety, fresh or frozen, shhh! i used Trader Joes Pesto Filled, sorry Whole Foods who employs my husband
3-5 cups fresh baby spinach, loosely packed, I used closer to 5
Salt and pepper
Grated Parmesan, for serving

Directions:
--In a large pot or Dutch oven, heat the olive oil over medium-high heat.  Add the onions to the pan and cook until beginning to soften, about 5 minutes.  Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute. 

-- 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 warm with grated Parmesan as desired. 

Since the tortellini I was using was leftover from earlier in the week and therefor already cooked, I made the soup as indicated above however, right before serving added the tortellini and spinach, while still simmering until the tortellini was heated through and spinach was wilted.

Source: Annie Eats- Tortellini Soup 

Enjoy!

xo

Andrea