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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A soup I made for one of my client's family - again trying to please BOTH the adults and kids. This soup came out very light and tasty, perfect for a quick weeknight meal (and leftovers for lunch!) Ingredients:
1 tbsp. olive oil |
1/2 cup onion, finely chopped |
2 cloves garlic, minced |
1/2 tsp. dried oregano |
1 (15 oz.) can diced organic fire-roasted tomatoes, with juices |
6 cups homemade roasted chicken stock |
9 oz. fresh cheese tortellini |
3 cups fresh organic baby spinach, loosely packed |
sea salt and fresh ground pepper, to taste |
squeeze of fresh lemon juice |
grated parmesan, for serving |
Directions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions to the pan and cook until beginning to soften, about 5 minutes. Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute.
2. Mix in the oregano and diced tomatoes. Add the broth to the pot. Bring the mixture to a boil. Add the tortellini to the pot and cook according to the package directions. One minute before the tortellini is fully cooked, stir in the spinach. Remove from the heat.
3. Season to taste (salt, pepper, lemon juice) and serve with grated Parmesan as desired.
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