Alea’s Tortellini Soup

By carvalhohm

Ingredients

• 1 tablespoons olive oil
• 1/2 cup onion, minced
• 1 stalk celery, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup carrots, julienned
• 4 cups vegetable or chicken broth
• 1 3/4 cups black beans or 1 can of black beans
• 1 14.5 oz. can diced tomatoes, undrained
• 1 1/2 teaspoons parsley
• 1 teaspoon basil
• 1/2 teaspoon fresh oregano
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried sage
• 2 – 3 cups cheese stuffed tortellini
• 3 cups fresh spinach

Details

Servings 4
Adapted from 5dollardinners.com

Preparation

Step 1

1. Heat olive oil over medium heat in a large soup pot. Add onion, celery, garlic, and carrots.

2. Sauté veggies in the oil for 5 minutes.

3. Add broth, tomatoes, beans, and spices to the pot. Bring soup to a boil, then reduce heat to a simmer. Simmer for 5 minutes.

4. Add spinach leaves and tortellini and cook for an additional 5 minutes or until pasta is al dente and spinach is wilted.

Serves 4–6.