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Tortellini soup


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  • 2 tablespoons olive oil
  • 4 cloves garlic chopped
  • 28 ounces fire roasted tomatoes
  • 10 ounces spinach
  • 1 pound tortellini
  • 1 teaspoon black pepper
  • Grated Parmesan cheese
  • Basil



Step 1

Heat olive oil over medium heat. Add chopped garlic and stir until softened. Add tomatoes and stock and bring to a boil. Lower to simmer for 15 minutes. Add Pepper, cheese, and spinach. Garnish with basil.

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