Tortellini, Tomato and Spinach Soup
Ingredients
- 2 cloves garlic
- 1 tablespoon olive oil
- 3.5 cups vegetable broth
- 8 oz fresh or frozen cheese tortellini
- 10 oz frozen chopped spinach thawed
- 14.5 oz can stewed tomatoes undrained and cut up
- grated Parmesan cheese
Instructions
- Heat olive oil in a large saucepan. Add 2 cloves crushed (or poorly chopped, in my case) garlic and cook for 2-3 minutes.
- Add vegetable broth and tortellini.
- Heat until boiling. Reduce heat and simmer, covered, for 10 minutes.
- Add spinach and tomatoes.
- Simmer for 5 more minutes.
- Serve topped with grated Parmesan cheese.