Spinach Tortellini Tomato Soup

By lisaS

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small yellow onion, chopped
• 3 cloves garlic, finely chopped
• 2 cans (14.5-ounces each) Italian Diced Tomatoes with Basil, Garlic and Oregano
• 4 cups tomato/spaghetti sauce (1 large can)
• 4 cups vegetable broth
• 1 package (12-ounces) frozen tortellini
• 1 bag fresh baby spinach(cut stems off)if you like more spinach add another bag, because it does shrink to nothing
• 1 teaspoon oregano
• salt and fresh ground pepper, to taste
• Parmesan cheese

Preparation

Step 1

1. Combine olive oil and butter in a large soup pot; place over medium heat and cook until butter is melted.
2. Add onions; cook for 2 minutes, or until translucent.
3. Add garlic and continue to cook for 2 minutes, stirring occasionally.
4. Set heat to medium-high and stir in diced tomatoes and tomato sauce; bring to a boil.
5. Add vegetable broth; bring to a boil.
6. Add frozen tortellini and spinach.
7. Season with salt and fresh ground pepper, parmesan cheese.
8. Continue to cook over medium-high heat, stirring occasionally, for 10 minutes, or until tortellini is tender and soup is heated through.
9. Remove from heat and let stand 5 minutes.
10. Taste for seasoning and adjust accordingly.
11. Serve.