Spinach Tortellini Tomato Soup Recipe


2 tablespoons olive oil
1 tablespoon butter
1 yellow onion , chopped
3 cloves garlic , finely chopped
2 cans (14.5-ounces each) Italian Diced Tomatoes with Basil, Garlic and Oregano
4 cups tomato/spaghetti sauce
4 cups vegetable broth
1 package (12-ounces) frozen tortellini
1 bag (10-ounces) fresh baby spinach
salt and fresh ground pepper , to taste

  1. Combine olive oil and butter in a large soup pot; place over medium heat and cook until butter is melted.
  2. Add onions; cook for 2 minutes, or until translucent.
  3. Add garlic and continue to cook for 2 minutes, stirring occasionally.
  4. Set heat to medium-high and stir in diced tomatoes and tomato sauce; bring to a boil.
  5. Add vegetable broth; bring to a boil.
  6. Add frozen tortellini and spinach.
  7. Season with salt and fresh ground pepper.
  8. Continue to cook over medium-high heat, stirring occasionally, for 10 minutes, or until tortellini is tender and soup is heated through.
  9. Remove from heat and let stand 5 minutes.
  10. Taste for seasoning and adjust accordingly.
  11. Serve.

Original recipe and more pictures visit: Spinach Tortellini Tomato Soup @ diethood.com

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