Spinach Tomato Tortellini Soup
- Prep time: 10 Minutes
- Cook time: 20 Minutes
- Serves: 4
Ingredients
- 1 T. olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 4 c. water
- 2 large chicken bouillon cubes
- 28-ounce can chopped tomatoes
- 1/2 c. Dorothy Lynch Dressing & Condiment
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. dried basil
- 1/4 tsp. dried oregano
- Fresh cracked black pepper
- 9-ounce bag fresh cheese-filled tortellini
- 4 c. packed spinach, roughly chopped
- Fresh or dried Parmesan cheese, for topping
- Fresh basil, cut into thin ribbons, for topping
- Prep time: 10 Minutes
- Cook time: 20 Minutes
- Serves: 4
The Method
- Sauté onion in olive oil in a large soup pot over medium-high heat. Cook, stirring until onions soften. Add garlic and cook for 30 seconds.
- Add water, bouillon, tomatoes, Dorothy Lynch, and spices. Turn heat to medium and bring to a simmer. Cook for about 10 minutes to allow flavors to meld.
- Add pasta and cook for 5 minutes, allowing the pasta to cook.
- Last, add spinach and cook for another minute. If the soup is too thick, you can add another cup of chicken broth (water + bouillon).
- Serve, topped with Parmesan cheese.
Note: Original recipe posted on www.CheapRecipeBlog.com. Recipe and photo by Haley Nelson.
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
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All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
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A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
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