Tortellini-spinach Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 teaspoon canola oil
• 1 medium onion, chopped (about 2 cups)
• 2 garlic cloves, thinly sliced
• 1 large carrot, peeled and sliced (about 11/2 cups)
• 2 celery ribs, chopped (1 cup)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes
• 1 (14 ounce) can low-sodium diced tomatoes with juice
• 6 cups low sodium chicken broth or 6 cups vegetable broth
• 3 ounces baby spinach, slice into ribbons (3 cups)
• 1 (9 ounce) package fresh store-bought spinach-and-cheese tortellini (2 cups)
• 1/2 cup grated parmesan cheese (1 1/2 ounces)

Recipe

• 1 heat the oil in a 4 or 6-quart saucepan over med-high heat.
• 2 add the onions and cook, stirring, until softened, about 5 minutes.
• 3 add in the garlic and cook, stirring, until the onions are translucent and the garlic is softened, about 3 minutes.
• 4 add in the carrot, celery, oregano, thyme, and red pepper flakes and cook, stirring, until softened, 5-6 minutes.
• 5 add in the tomatoes with juices and the broth; bring to a boil.
• 6 decrease heat and simmer for 10-15 minutes.
• 7 add the spinach and tortellini and cook until the tortellini are cooked through, 6 minutes; taste and season with salt, if needed.
• 8 this soup will keep for up to 3 days in the refrigerator in an airtight container.
• 9 serve topped with parmesan cheese.