Tortellini Spinach Soup
The easy soup you can throw together in your kitchen or off shore!
Ingredients
- 1 tbsp EVOO
- 1 Large yellow onion, chopped
- 2 Garlic cloves, minced
- 2-3 Large ripe tomatoes (4-5 plum tomatoes, or a 28 oz can diced tomatoes)
- 1 tbsp Better Than Bouillon (chicken or vegetarian) More or less to taste
- 6-8 cups Water
- 2 cups Dried cheese tortellini
- 1 package Fresh baby spinach (about 4 cups, chopped. Or 1 package frozen spinach)
- Sprinkle with dried hot peppers
Instructions
- Chop the onions and mince the garlic. Sauté in a large pot with 1 tablespoon olive oil. While they sauté, chop the tomatoes.
- Add the tomatoes to the pot and continue to cook until tomatoes are soft.
- Add water to the pot, a tablespoon or more of Better Than Bouillon, Chicken (or Vegetable if you want to keep this vegetarian). Bring to a boil. Add the dried tortellinis. Continue to simmer/boil until the tortellinis are puffed up and soft. If you are using fresh tortellinis this will only take a couple minutes after the pot comes to a boil. If you are using dried tortellinis this will take about 10 minutes. Don't overcook; you don't want them mushy and falling apart.
- While they cook, roughly chop the spinach. Add spinach to the soup pot and stir in to combine. Turn off the heat at this point so the spinach does not overcook.
- You're done! Ladle into bowls and serve. Shake some hot pepper flakes on top if desired.
Notes
