Spinach Tortellini tomato soup

Spinach Tortellini tomato soup
Spinach Tortellini tomato soup

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

    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

  • 4

    cups vegetable broth

  • 1

    package (12-ounces) frozen tortellini

  • 1

    bag (10-ounces) fresh baby spinach

  • salt and fresh ground pepper , to taste

Directions

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

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