Spinach Tomato Tortellini Soup

• Produce

  • 3 cups Baby spinach
  • 1/2 tsp Basil, dried
  • 1 Bay leaf
  • 3 cloves Garlic
  • 1 Onion
  • 1/2 tsp Oregano, dried
  • 1 (14.5-ounce can Tomatoes, petite

• Canned Goods

  • 4 cups Chicken broth

• Pasta & Grains

  • 1 (9-ounce package Refrigerated three-cheese tortellini

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Parmesan, grated

Found on damndelicious.net

Description

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 4 cups chicken broth
• 1 (14.5-ounce) can petite diced tomatoes, undrained
• 1 (9-ounce) package refrigerated three cheese tortellini
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 3 cups baby spinach, chopped
• 2 tablespoons grated Parmesan

Directions

• Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Whisk in chicken broth, diced tomatoes, tortellini, basil, oregano, bay leaf and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes. Stir in spinach until it begins to wilt, about 2 minutes. Serve immediately, garnished with Parmesan.