Tortellini Soup
I was searching high and low for something to make for dinner when I came across this recipe. It’s a wonderful Tortellini soup that is so quick and easy to make, perfect for when you get home from work and you’re too tired to make anything that requires any complex thinking. The ingredients are simple and you probably already have most of them on hand. I used a three cheese tortellini which brought a wonderful subtle cheese flavor into the soup but any type of tortellini would do great. An added bonus is that the soup also is perfect for left-over lunch the next day 🙂
Ingredients:
olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 teaspoon dried oregano
1 (15 oz) can diced tomatoes, with juices
4 cups low-sodium vegetable or chicken stock
9 oz. tortellini
3 cups fresh baby spinach, loosely packed
salt and pepper, to taste
Parmesano reggiano, grated for serving
Directions:
In a large pot heat olive oil to medium-high heat. Add onions and cook until translucent. Add garlic and cook until fragrant, about 1 minute. Mix in dried oregano and diced tomatoes. Add the stock and bring to a simmer. Season with salt and pepper. Add tortellini and cook according to package directions. When tortellini is cooked, add baby spinach and remove from heat. Once the spinach has wilted, 1 to 2 minutes, serve warm with grated Parmesano reggiano cheese. Enjoy.
Source: originally from The Well-Fed Newlyweds via Annie’s Eats
My Danish Kitchen 