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Spinach Tortellini tomato soup

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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

Details

Preparation

Step 1

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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