SUPER EASY TORTELLINI SOUP

I love making soups for easy dinners, especially on work evenings that have commitments after dinner.  This recipe is one I discovered through Taste of Home magazine.  It originally called for sausage but we don't eat that kind of meat...some people I know use ground beef but we don't eat that either so I made mine as a vegetarian soup.  I really like how it came out as did my husband!

EASY TORTELLINI SOUP

1 small onion, chopped

6 cloves of garlic, chopped fine

2  cans of reduced sodium chicken broth

(about 30 oz)

1 3/4 c. water

1 pkg refrigerated cheese tortellini

1 can (14 oz) diced tomatoes, undrained

(I use the petite cut)

3 c. fresh baby spinach, coarsely chopped

(you can substitute kale for the spinach)

3/4 tsp dried basil

1/4 tsp ground black pepper

dash of crushed red pepper flakes

• Lightly spray (I use canola oil cooking spray) a stockpot and saute the onion and garlic until just browned.
• Stir in the broth, water, and tomatoes and bring to a boil.
• Add in the tortellini and bring back to a boil cooking on high for about 8 minutes.
• Add in the spinach and spices and simmer on low for about 3 minutes or until the spinach is wilted.
• Serve in large ceramic soup bowls and add 2 Tbls of fresh shredded Parmesan cheese to each bowl.

I like to serve this with multi-grain Italian bread (I buy it from a local grocery store's bakery) and we dip the bread into the soup.

I also serve fresh fruit on the side and I've also added a can of black beans to this soup for extra protein.

ENJOY!!

as with all of my recipes under the "faithfixes" label, you do have permission to copy this post.