Italian Tortellini Spinach Soup
Dinner doesn’t get much easier than this Italian Tortellini Soup. Simmer together chicken broth, fire roasted tomatoes, baby spinach, and cheesy tortellini for a nutritious meal to keep you warm throughout the winter.
- 1 tsp olive oil
- 1 large clove garlic minced
- 4 cups chicken broth
- 2 cups low sodium chicken broth*
- 1 14- oz can fire-roasted tomatoes
- 1/2 tsp Italian seasoning
- 1/2 tsp dried basil
- 1 12- oz package cheese tortellini
- 6- oz bag fresh baby spinach
- Fresh parmesan cheese to serve optional
Place large soup pot over medium heat. Add 1 tsp olive oil to pot. Once oil is warm, add garlic and sauté for 30sec-1 min, or until fragrant.
Add broth, tomatoes, and seasonings. Bring to a simmer and continue to simmer for 5 minutes.
Add in dried packaged tortellini and bring to a gentle boil. Cook for 10 minutes (do not fully cook the tortellini yet, you want it al-dente).
Reduce to a simmer and add in spinach. Simmer for 5 minutes or until spinach is wilted and tortellini is completely cooked.
Divide into 4 bowls and top with freshly shredded parmesan cheese. Enjoy!
*You can also use all low sodium broth then add salt to taste, but I’ve found this combination to be the perfect amount of saltiness for my tastebuds.
Adapted from Food Network