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Spinach Tomato Tortellini Soup

Spinach Tomato Tortellini Soup

Yield: 4 servings
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
The easiest, most comforting and hearty soup ever. All you need is 5 min prep. SO EASY!
4.9 stars (20 ratings)

Ingredients

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 4 cups chicken broth
  • 1 14.5-ounce can petite diced tomatoes, undrained
  • 1 9-ounce package refrigerated three cheese tortellini
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups baby spinach, chopped
  • 2 tablespoons grated Parmesan

Instructions

  • Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  • Whisk in chicken broth, diced tomatoes, tortellini, basil, oregano, bay leaf and 1 cup water; season with salt and pepper, to taste.
  • Bring to a boil; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes. Stir in spinach until it begins to wilt, about 2 minutes.
  • Serve immediately, garnished with Parmesan.