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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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In 'So Easy' by Ellie Krieger Ingredients:
1 teaspoon canola oil |
1 medium onion, chopped (about 2 cups) |
2 garlic cloves, thinly sliced |
1 large carrot, peeled and sliced (about 11/2 cups) |
2 celery ribs, chopped (1 cup) |
1 teaspoon dried oregano |
1 teaspoon dried thyme |
1/2 teaspoon crushed red pepper flakes |
1 (14 ounce) can low-sodium diced tomatoes with juice |
6 cups low sodium chicken broth or 6 cups vegetable broth |
3 ounces baby spinach, slice into ribbons (3 cups) |
1 (9 ounce) package fresh store-bought spinach-and-cheese tortellini (2 cups) |
1/2 cup grated parmesan cheese (1 1/2 ounces) |
Directions:
1. Heat the oil in a 4 or 6-quart saucepan over med-high heat.
2. Add the onions and cook, stirring, until softened, about 5 minutes.
3. Add in the garlic and cook, stirring, until the onions are translucent and the garlic is softened, about 3 minutes.
4. Add in the carrot, celery, oregano, thyme, and red pepper flakes and cook, stirring, until softened, 5-6 minutes.
5. Add in the tomatoes with juices and the broth; bring to a boil.
6. Decrease heat and simmer for 10-15 minutes.
7. Add the spinach and tortellini and cook until the tortellini are cooked through, 6 minutes; taste and season with salt, if needed.
8. This soup will keep for up to 3 days in the refrigerator in an airtight container.
9. Serve topped with Parmesan cheese.
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