Tortellini and Tomato Soup With Rosemary |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is from Cottage Living and is yummy. Ingredients:
3 tablespoons olive oil |
1 onion, chopped |
3 garlic cloves, minced |
1 (14 1/2 ounce) can diced tomatoes, drained |
6 cups low sodium chicken broth |
2 teaspoons fresh rosemary, chopped (or 1/2 tsp crumbled dried rosemary) |
12 ounces tortellini (fresh meat or cheese filled) |
3 cups fresh spinach leaves, chopped |
sea salt, to taste |
fresh ground pepper, to taste |
parmesan cheese, freshly grated (or prepared pesto) |
Directions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and saute 5 minutes or until softened.
2. Add tomato and cook 1 minute.
3. Stir in broth and rosemary and bring to a boil; reduce heat and simmer, covered, 5 minutes.
4. Add pasta, stirring to blend, and simmer 5 to 6 minutes more.
5. Add spinach, salt and papper. Simmer, stirring often, 3 minutes or until spinach is wilted and pasta is just tender.
6. Ladle soup into bowls and sprinkle with cheese or stir in a spoonful of pesto.
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