The Tasteful Kitchen Recipe

Tortellini and Tomato Soup

1 tablespoon olive oil
1 onion, chopped
1-2 cloves minced garlic
4 cups (32 ounces) chicken broth
9 ounces fresh cheese tortellini
1 - 28-ounce can crushed tomatoes 2-3 tbsp. fresh chopped herbs such as marjoram, oregano, basil, parsley, lemon verbena or thyme.
1 - 5-ounce package fresh baby spinach, cut into chiffonade or coarsely chopped
Salt and pepper, to taste
1 cup freshly grated Parmesan cheese

Heat the olive oil in a stock pot over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add the minced garlic and chopped herbs and cook for another minute.

Add the chicken broth. Bring to a boil and stir in the tortellini. Simmer uncovered until the tortellini is cooked, 7 to 9 minutes. Stir in the crushed tomatoes and simmer another 5 minutes. Add the spinach and cook until just wilted. Season to taste with salt and black pepper.

Ladle into bowls and top with generous sprinklings of grated Parmesan and crusty French bread or Ciabatta.