Shelly's Recipe

TORTELLINI AND TOMATO SOUP

Category: Soups

1 tbsp olive oil
1/2 cup chopped onion
1 1/2 tsp minced garlic
5 cups (40 oz) chicken broth
9 oz fresh cheese tortellini
1 (28 oz) can crushed tomatoes
1 (5 oz) pkg fresh baby spinach, coarsely chopped
Salt and pepper, to taste
1 cup grated Parmesan cheese

Heat the olive oil in a Dutch oven over medium-high heat. Add the onions and sauté until translucent, about 5 minutes. Add minced garlic and cook, stirring often, for 3 minutes. Add the chicken broth. Bring to a boil and stir in the tortellini.

Simmer uncovered until the tortellini is cooked, 7 to 9 minutes. Stir in the tomatoes and simmer another 5 minutes. Add the spinach and cook until just wilted. Season to taste with salt and pepper. Ladle into bowls and top with generous sprinklings of grated Parmesan. Makes 6 servings.