Receta Vegetable Tortellini Soup
Vegetable Tortellini Soup
Sometimes there’s just nothing better than a warm soup on a cold, blustery day. Am I right?? This winter weather has made for lots of cold, blustery days! I saw this soup in a magazine in a waiting room and didn’t want to rip it out (how rude would that be) so I tried to memorize it the best I could, when I got home, I was short a few items but had a few other items on hand so everything went into the pot…
Vegetable Tortellini Soup
INGREDIENTS:
- 2 tablespoons olive oil
- 1/2 cup onion-diced
- 1/2 cup carrots-diced
- 3 cloves garlic-minced
- 1 rotisserie chicken-diced up
- 1 (15 ounce) can Red Gold diced tomatoes, with juices
- 2 boxes low-sodium vegetable or chicken broth
- 9 ounces tortellini (I used the Bertolli refrigerated variety)
- 3 cups fresh baby spinach
- Salt and pepper to taste
- Parmesan cheese-grated
DIRECTIONS:
In a large pot, heat the olive oil over medium-high heat. When hot, add the onions and carrots and cook until beginning to soften, about 5-6 minutes. Add in the garlic and cook, stirring frequently, for about 1 minute. Mix in the chicken, diced tomatoes and the broth. Bring the mixture to a boil. Add the tortellini to the pot and cook about 8 minutes. Then add the spinach and cook for another minute or 2. Remove from the heat and season with salt and pepper. Serve with Parmesan on top (in the photo, I forgot this step)