Tortellini Minestrone with Spinach |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a nice soup to serve on a nippy fall evening with hot crusty bread or rolls. Ingredients:
2 teaspoons vegetable oil |
2 teaspoons chopped fresh garlic |
1/2 cup chopped onion |
1/2 cup chopped carrot |
1/2 cup chopped celery |
4 cups vegetable stock |
1 teaspoon dried basil |
1/4 teaspoon fresh ground black pepper |
1 1/2 cups diced plum tomatoes |
2 cups chopped fresh spinach |
2 cups frozen cheese tortellini |
Directions:
1. Heat oil in non-stick pan over medium-high heat.
2. Add garlic, onions, carrots, and celery; cook 4 minutes or until onions are softened.
3. Add stock, basil and pepper.
4. Bring to a boil; reduce heat to medium and cook 8 minutes or until vegetables are tender crisp.
5. Stir in tomatoes, spinach and tortellini.
6. Cover and cook 5 minutes or until tortellini is heated through and vegetables are tender.
7. Serve immediately.
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