Spinach and Cheese Tortellini Soup

By Tingrin3

Ingredients

• 2 tablespoons olive oil
• 1/2 onion, diced
• 4 cloves garlic, minced
• 1 tablespoon, fresh thyme, chopped
• 1/4 teaspoon dried crushed red pepper
• 6 cups chicken broth
• 8 ounce package cheese tortellini
• 9 ounces fresh spinach leaves (about 5 cups)
• 1 (15 ounce) can cannelloni beans, rinsed and drained
• 1/2 cup Parmesan cheese

Preparation

Step 1

Helpful Tip:
You can use any rinsed bean of your preference. Don't feel obligated to only use cannelloni beans.

How to make it
1 Heat oil in large pot over medium high heat; add the onion, garlic, thyme and red pepper flakes, sauté until the onion softens and the flavors meld together, about 3 minutes.

2 Add the chicken broth, raise the heat to high and bring to a boil. Stir in the tortellini, and cook for 4 minutes.

3 Reduce heat to a simmer and add the spinach and cannelloni beans, continue to simmer until the spinach has wilted, and pasta is tender, about 1 minute.

4 Ladle soup into bowls. Serve with Parmesan cheese on the side. Serves 5.

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