Tortellini Soup
This is one of my absolute favorite recipes that I’ve ever made. It is the perfect soup as we head into winter and I cannot wait to continue to come back to this time and time again. It is also great because it is vegetarian and can be made gluten free with a GF tortellini.
Enjoy!
RECIPE CARD
TIME TO MAKE: 45 minutes
INGREDIENTS:
3 cups spinach
1/2 tsp garlic powder
2 cans diced tomatoes
1 diced onion
1 parmesan rind
3 oz tomato paste
1 tsp oregano
2 tsp basil
3 cup veggie broth
1 cp chopped carrot
1/3 cup milk
18 oz cheese tortellini
INSTRUCTIONS
In a medium saute pan on medium heat, add 1/2 tbsp olive oil, diced onion, oregano, basil, and garlic powder. Cook until onion is opaque.
In a large dutch oven, combine spinach, diced tomatoes, diced onion, parmesan rind, tomato paste, oregano, basil, veggie broth, chopped carrot, and milk. Bring mixture to a boil then allow to simmer for 30 minutes, or until vegetables are soft.
When the sauce has about 10 minutes left, bring water to a boil and cook tortellini according to directions.
Drain the tortellini and add to the dutch oven.
Allow to simmer on low for about 2 minutes.
Serve!
