This is easy peasy vegetarian recipe!
1 T – EVO
2 fresh garlic cloves, pressed
1 small sweet onion finely chopped (about 1/3 cup)
1 – 32 oz. box organic vegetable stock
1 – 14.5oz can of Italian style stewed tomatoes (Costco has these at a good price)
1 t. dried oregano or 1 Tablespoon fresh
8 oz. pkg of Barilla Three Cheese Tortellini
2 handfuls of fresh spinach, washed and stemmed
1/4 cup Parmesan cheese
water if needed
Saute’ garlic and onion in EVO in your soup pot until onion is tender. Then, add box of chicken stock, can of tomatoes and oregano to the pot. Stir, cover and heat to a simmer. Add tortellini to simmering pot, cover and cook about 10 mins or until Tortellini is tender. At this time you may want to add a cup or so of water, if the Tortellini absorbed too much of the liquid. Add spinach and Parmesan cheese, gently stir. Let simmer about 2 minutes more, until spinach is wilted, (don’t over cook the spinach). Serve in a pretty bowl with cracked pepper and a little more Parm on top if you’d like! Great with a side salad and warm crusty bread!
(Other items I’ve added to the soup before are: 1 chopped yellow zucchini, chopped jalapeño peppers sautéed in with the garlic and onion. Chopped fresh tomatoes and basil from my garden.)
November 2, 2018