Tortellini Soup

By Marylee

Ingredients

• 2 T olive oil
• 4 cloves garlic, minced
• 1 tsp black pepper
• 1 (28oz) canned stewed tomatoes
• 1 (10oz) block frozen spinach
• 2 quarts chicken stock (or vegetable if vegetarian)
• 1 lb tortellini (frozen or refrigerated)
• parmesan cheese

Preparation

Step 1

Heat olive oil. Add garlic and cook until softened, about 1 minute. Add pepper, tomatoes, frozen spinach, and broth. Bring to a boil, then simmer for 20 minutes. Add tortellini and cook for 5 minutes, or until tortellini is warmed through. Serve. Garnish with parmesan cheese.

Note: the tortellini don’t keep that well after being cooked in the soup. If you plan to eat this over a period of days, I would recommend just adding a few tortellini at at time. In other words, heat the tortellini in a separate bowl (only the amount you will be eating that night) and ‘garnish’ with the tortellini. This way you will avoid huge, overcooked tortellini in your soup on leftover soup night #2, #3, and #4. Nobody likes overcooked tortellini.