Weeknight Spinach Tortellini Soup

I love tortellinis! I used to ask for them for my birthday dinner with alfredo sauce. Pasta filled with cheese. Can’t go wrong there! Today I wanted to add some veggies and put it in a soup to make it a healthier dinner for us. I read through some soup variations and came up with this. I was pleased with the outcome, so here it is! Oh, and big bonus. It’s quick and easy!

You’ll need:

• half an onion, diced
• 2 Tbl olive or avocado oil
• 1 tsp garlic salt
• 1 14.5 oz can diced tomatoes, undrained
• 8 oz can tomato sauce
• 4 cups (or 32 oz) vegetable broth
• 1 tsp basil
• Tri Color Cheese Tortellini, 19 oz bag
• 3 cups fresh chopped spinach (no stems)
• 1/2 cup grated parmesan cheese
• 1 cup half and half
• fresh cracked pepper to taste

Directions:

1. Pour oil into large stock pot and sauté diced onions. Once tender, add garlic salt.
2. Add diced tomatoes, tomato sauce, broth, and basil. Let come to a boil on medium heat.
3. Then add the tortellini, spinach, and parmesan. Once tortellini is soft, pour the half and half in. Crack fresh pepper to your liking. Let soup come to a boil again.
4. Serve and enjoy 🙂

 

 

 

 

 

 

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