Tomato Tortellini Soup

Ingredients

• 2 tablespoons olive oil
• 1 small white onion, (diced)
• 2 cloves garlic, (minced)
• 6 cups baby spinach leaves
• 8 cups low sodium vegetable stock
• 28 ounces canned crushed tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon Italian seasoning
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 500 grams frozen tortellini
• 1/4 cup chopped parsley

Instructions

1. 1

   Add the onion and olive oil to a large soup pot. Over medium heat, saute the onion, stirring often, until cooked through - about five minutes.

2. 2

   Add the garlic and stir into the onions. Saute for two minutes.

3. 3

   Add the spinach to the pot. Stir into the garlic and onions. Allow the spinach to cook down and wilt for about three minutes.

4. 4

   Next, add the broth, canned crushed tomatoes, tomato paste, Italian seasoning, ground black pepper, and salt. Stir well to combine.

5. 5

   Allow the soup mixture to simmer for 10 minutes.

6. 6

   Add the frozen tortellini to the soup. Stir well to combine. Allow to cook for 10 minutes or until tortellini is cooked through. Stir often to prevent the pasta from settling to the bottom of the pot and sticking.

7. 7

   Stir through the parsley. Serve immediately.