Spinach Basil Tortellini Soup
Perfect soup for any weeknight or weekend, healthy and easy to prepare!
This is the most simple of soups and is such a crowd pleaser. I love to make it; it’s healthy and delicious which at times can seem like an oxymoron. Perfect to serve with croutons, crostini or just a fresh piece of bread, you won’t be disappointed. Great dinner to have with a Caesar salad as well.
Dice and saute 1/2 onion in a stock pot, once becoming translucent add 2 tablespoons of minced garlic. Let the garlic saute for 30 seconds and then add all of the liquid ingredients, bring to a boil over medium-high heat, then reduce to a simmer.
Add spinach, basil and fresh cheese tortellini and allow to cook for about 15-20 minutes. Taste, add salt and pepper to taste if needed and serve hot.
1/2 yellow onion
4 cups chicken broth
2 15-ounce cans tomato sauce
2 15-ounce cans fire roasted diced tomatoes
2 tablespoons minced garlic
2 cups baby spinach leaves, roughly chopped
1 handful of basil, roughly cut
1 pound cheese tortellini
salt and pepper to taste
If you are feeling spontaneous and want to add to your soup a bit, some great ingredients are either a scoop of ricotta or 1/3 cup of half and half to make the soup have a more creamy textures. I also had a bit of sauteed turkey sausage on hand and threw in the remaining leftovers I had; this was a great addition that added a nice touch of protein.
The best part about this recipe, it takes no more than 30 minutes start to finish, and leftovers are great the next day!