Make: Tortellini Soup

It's getting colder out which sucks, but what's better than coming home on a chilly day and having a hot, delicious soup waiting to warm you up? With simple prep-work required this recipe is great for a weeknight with enough leftovers to get you through the week.


Tortellini Soup

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings

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 pound frozen peas
• 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

Instructions:

1. 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.
2. Whisk in chicken broth, diced tomatoes, tortellini, basil, oregano, peas, bay leaf and 1 cup water; season with salt and pepper, to taste.
3. 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.
4. Serve immediately, garnished with Parmesan.

Recipe from DAMN DELICIOUS.