spinach tortellini soup
Recipes
Lunch
Spinach Tortellini Soup
When you need a quick and flavorful dinner, turn to this easy tortellini soup with spinach. Refrigerated cheese tortellini bulk up the soup and cook in just minutes. The tortellini can be delicate, so be careful when stirring the soup to avoid them falling apart.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 ½ cups chopped yellow onion
- 1 tablespoon minced garlic
- 2 teaspoons italian seasoning
- ½ teaspoon crushed red pepper
- 1 tablespoon tomato paste
- ½ cup dry white wine
- 4 cups lower-sodium vegetable broth
- 1 (15 ounce) can no-salt-added fire-roasted tomatoes, undrained
- 1 (3 inch) parmesan rind (1 ounce)
- ¼ teaspoon salt
- 1 (10 ounce) package refrigerated cheese tortellini
- 1 (5 ounce) package baby spinach
Directions
- Heat oil in a large saucepan over medium heat. Stir in onion; cook, stirring occasionally, until translucent, about 4 minutes. Stir in garlic, Italian seasoning and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Stir in tomato paste; cook, stirring constantly, until all the vegetables are coated, about 1 minute. Pour in wine; cook, stirring once or twice, until reduced by half, about 2 minutes. Stir in broth, tomatoes, Parmesan rind and salt; bring to a boil over medium-high heat. Add tortellini; cook, stirring often, until the tortellini are tender, 3 to 5 minutes (or according to package directions). Remove from heat and add spinach; stir until wilted, about 1 minute. Remove and discard the Parmesan rind.
