Spinach and Tortellini Soup

Soups are one of my favorite things to make.  They are fairly easy and ready in just a few minutes. This recipe is no exception.  Most of the ingredients are ready to use straight from the can/bag and if you already follow my how to prep garlic tip then the only thing you really have to do is dice a little onion (now a days grocery stores even have onion pre-chopped!).  Hey, I’m all about easy cooking. Now let’s get eating! Hope you enjoy.

Spinach and Tortellini Soup

  • Servings: 4-6
  • Difficulty: Easy
  • Print

 

Ingredients


19 oz. Bag Frozen Tortellini
9 oz. Bag Fresh Baby Spinach
28 oz. Can Diced Tomatoes
16 oz. Bag Frozen Baby Peas
1 Small White Onion, Diced
4 Cups Vegetable Broth
1/4 Cup White Wine
4 Tbsp. Butter
4 Tbsp. Olive Oil
1 Tbsp. Chopped Fresh Garlic
1 Tsp. Dried Basil
1 Tsp. Dried Oregano
1. Tsp. Dried Thyme
1 Tsp. Salt
1 Tsp. Pepper

Directions


1. In a large pot on Medium Heat sauté Garlic and Onion in the butter and olive oil until onions are translucent.
2. Add all the spices and white wine. Cook for 5 mins.
3. Add Diced Tomatoes (with the juice) and Vegetable Broth, increase heat to Medium-High.
4. Once it comes to a boil add the tortellini and frozen peas, cook for 5-7 minutes stirring occasionally (The tortellini should start to float).
5. Lower heat to medium and add the spinach (you’ll probably have to add in two batches). Once the spinach completely wilts it’s ready to serve! (Top with Parmesan Cheese if desired)
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