Tortellini Tomato Spinach Soup

If you tire of serving the same old packaged tortellini with a tomato-based sauce, give this recipe a try. Here, instead of a sauce, the tortellini is cooked in broth and made more interesting by the addition of fresh spinach and freshly grated Parmesan (which is optional, but will add a definite new flavor profile). You can use either fresh tortellini or dried tortellini, but keep in mind that if you use a big package of fresh tortellini, you may have to add more liquid to the pot so that the broth doesn't evaporate too much. 

Tortellini Tomato Spinach Soup

1 tbsp. extra virgin olive oil

½ cup minced onion

1 garlic clove, minced

4 - 6 cups chicken or vegetable broth (you probably will need the greater amount)

1 (14 oz.) can whole tomatoes, coarsely chopped

1 (9 oz.) package fresh or dried tortellini

10 oz. fresh spinach, or 10 oz. frozen spinach, defrosted and chopped

¼ cup freshly grated Parmesan (optional)

Kosher salt

Freshly ground black pepper

In a large soup pot, heat the olive oil over medium heat.

Sauté the onion and garlic, stirring often until the onions are translucent, 5 - 7 minutes.

Add the broth and tomatoes, turn the heat up to high and bring to a boil.

Add the tortellini and cook according to the package directions.

When the tortellini is almost done, add the spinach and taste, adjusting the seasonings if necessary; you probably won't need to add salt because of all the salt in the broth and tortellini, but you might want additional pepper.

Ladle the soup into warmed soup bowls or tureens. Garnish each serving with a sprinkling of Parmesan, if desired.

Serve immediately.

Serves 4