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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This was based on another recipe I found here on Recipezaar - I made some adaptations to suit my personal taste (and replace an ingredient I couldn't find at my local grocery) and it turned out really well. I hope others enjoy this as much as my husband and I have! Ingredients:
5 ounces cheese tortellini |
4 leaves fresh basil |
2 tablespoons olive oil |
2 carrots, diced |
2 stalks celery, diced |
1 cup onion, chopped |
2 cups fresh spinach, chopped |
2 cups water |
2 cups tomato soup with basil (campbell's select gold label italian tomato with basil and garlic soup) |
1 (15 ounce) can tomato sauce |
1 (15 ounce) can no-salt-added diced tomatoes |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 tablespoons sugar substitute or 3 tablespoons sugar |
Directions:
1. Heat olive oil over high heat in a large soup pot.
2. Add the onion, celery, and carrots; saute until the onions turn clear.
3. Add in the soup, tomatoes, tomato sauce, salt, pepper, sugar substitute and water; bring to a boil.
4. Turn down to low heat and allow to simmer for about 1 1/2 to 2 hours.
5. Add spinach, tortellini and basil; bring back up to a low boil and cook 7-10 minutes or until the tortellini are tender.
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