Spinach Tortellini Tomato Soup

Photo by lisa S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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