Christmas Tortellini & Spinach Soup Recipe

By ClaudiaJan

Ingredients

• 2 cans (14-1/2 ounces each) vegetable broth
• 1 package (9 ounces) refrigerated cheese tortellini or tortellini of your choice
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 cups fresh baby spinach
• 3 tablespoons minced fresh basil
• 1/4 cup shredded Asiago cheese

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

In a large saucepan, bring broth to a boil. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. Stir in the beans, tomatoes, salt and pepper; return to a simmer. Cook 4-5 minutes longer or until tortellini are tender.
Stir in spinach and basil; cook until spinach is wilted. Top servings with cheese. Yield: 6 servings.