Yield: 3-4 servings
1 tbsp. olive oil
½ cup onion, chopped
2 cloves garlic, minced
½ tsp. dried oregano
1 (15 oz.) can diced tomatoes, with juices
4 cups low-sodium vegetable broth (or chicken broth)
9 oz. tortellini, any variety (fresh or frozen)
3 cups fresh baby spinach, loosely packed
Salt and pepper
Grated Parmesan, for serving
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions to the pan and cook until beginning to soften, about 5 minutes. Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute.
2. Mix in the oregano and diced tomatoes. Add the broth to the pot. Bring the mixture to a boil. Add the tortellini to the pot and cook according to the package directions.
3. One minute before the tortellini is fully cooked, stir in the spinach. Remove from the heat. Season with salt and pepper to taste. Serve warm with grated Parmesan as desired.
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