Directions. Happy Sunday, you guys! In a large pot combine chicken broth, tomato sauce, tomatoes, and garlic. In a soup pot, heat olive oil over medium high heat. Classic Tomato Soup studded with tender tortellini and spinach, and prepared in just 30 minutes. Add remaining ingredients and allow to cook for about 15-20 minutes. Add the tortellini and cook according to package instructions. Sprinkle with Parmesan cheese before serving. Spinach Tortellini Tomato Soup – Hearty, delicious, yet quick and easy tomato soup, packed with spinach and tortellini. It's the perfect soup to dig into on a cool winter night or weekend. In a 3-quart soup pot, heat olive oil over medium high heat. Bring to a boil over medium-high heat, then reduce to a simmer. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Bring to a boil, then reduce to a simmer. INGREDIENTS. Add thawed spinach, tortellini, garlic and black pepper. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. In a soup kettle combine the beef broth, to the tomato juice and juice from tomatoes. Add broth and tomatoes, turn heat up to high, and bring to a boil. This soup is a lifesaver during those busy weeknights – quick, easy, and so dang delicious! Cook for 35 minutes to blend flavors. Whisk in chicken broth, diced tomatoes, tortellini, basil, oregano, bay leaf and 1 cup water; season with salt and pepper, to taste. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Taste, add salt and pepper to taste if needed, and serve hot. This Tomato-Spinach Tortellini Soup is hearty, yet light. Stir in chicken broth, diced tomatoes, crushed tomatoes or tomato sauce and Italian seasoning. Stir in tortellini and spinach and cook until warmed through. Cook for 15 minutes. Tear tomatoes with fingers to create large chunks and add to broth.
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Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Bring to a boil, then reduce to a simmer. INGREDIENTS. Add thawed spinach, tortellini, garlic and black pepper. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. In a soup kettle combine the beef broth, to the tomato juice and juice from tomatoes. Add broth and tomatoes, turn heat up to high, and bring to a boil. This soup is a lifesaver during those busy weeknights – quick, easy, and so dang delicious! Cook for 35 minutes to blend flavors. Whisk in chicken broth, diced tomatoes, tortellini, basil, oregano, bay leaf and 1 cup water; season with salt and pepper, to taste. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Taste, add salt and pepper to taste if needed, and serve hot. This Tomato-Spinach Tortellini Soup is hearty, yet light. Stir in chicken broth, diced tomatoes, crushed tomatoes or tomato sauce and Italian seasoning. Stir in tortellini and spinach and cook until warmed through. Cook for 15 minutes. Tear tomatoes with fingers to create large chunks and add to broth.
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