Monday, May 6, 2013

Spinach Tortellini Soup

From: Budget Bytes

2 Tbsp olive oil
1 small yellow onion
4 cloves garlic
1 28-oz can tomato sauce
1 28-oz can crushed or diced tomatoes
28 oz water
1 tsp dried basil
1 tsp dried oregano
15-20 cranks fresh cracked pepper
1 12-oz package frozen cheese tortellini
1 10-oz box frozen spinach
2 tsp salt

Dice the onion and mince the garlic. Cook both in a large pot along with the olive oil over medium-low heat until they are soft and transparent (about 5 minutes). Add the can of tomato sauce, the can of crushed (or diced) tomatoes, and one can full of water to the pot. Add the basil, oregano, a healthy dose of freshly cracked pepper, and stir to combine. Increase the heat to medium-high and bring up to a simmer (about 10 minutes). Add the frozen tortellini and frozen spinach (no need to thaw either one). Cook over medium-high heat, stirring occasionally to break up the frozen spinach. Cook until heated through, the spinach has completely incorporated, and the tortellini is tender (about 10 minutes). Season to taste with salt.

Thumbs up! We love spinach tortellini soup, and this is such a simple, classic recipe. Couldn't be any better! I did use my canned tomatoes instead of store-bought, but only because I need to put them to use. I have nothing negative to say about this recipe. I topped it with crackers and parmesan cheese. Absolutely delicious!

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