Spinach Tortellini Tomato Soup

• Vegetarian

• Produce

  • 2 cans (14.5-ounces each italian diced tomatoes with basil
  • 1 bag Baby spinach, fresh
  • 3 cloves Garlic
  • 1 Yellow onion

• Canned Goods

  • 4 cups Vegetable broth

• Condiments

  • 4 cups Tomato/spaghetti sauce

• Pasta & Grains

  • 1 package Tortellini, frozen

• Baking & Spices

  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 tbsp Butter

Found on diethood.com

Description

Ingredients

• 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

Directions

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