Ellie Krieger - Tortellini Spinach Soup

  • Currently 4/5
I'm a sucker for tortellini in soup of any kind!
1 tsp canola oil
1 medium onion, chopped
2 cloves garlic, thinly sliced
1 large carrot, peeled and sliced
2 ribs celery, chpoped
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp crushed red pepper flakes
1 14oz can diced tomatoes
6c broth
3 oz baby spinach, sliced into thin ribbons
9oz pkg spinach and cheese tortellini, fresh
1/2 c grated Parmesan
1. Heat the oil in a 4-6qt saucepan over medium high heat. Add the onions and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until the onions are translucent and the garlic is softened, another 3 minutes. Add the carrot, celery, oregano, thyme, and red pepper flakes. Cook, stirring, until softened, 5-6 minutes.
2. Add the tomatoes with their juices and the broth and bring to a boil. Reduce the heat and simmer for 10-15 minutes. Add the spinach and tortellini. Cook 6 minutes.
This soup will keep in the fridge for up to 3 days. Serve topped with parmesan cheese.

4 servings

380 calories
12g fat
24g protein

Janice Cook

Member since Jan 2010

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