Spinach Tomato Tortellini Soup

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

Cooking Instructions

  1. 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.
  2. Add water, bouillon, tomatoes, Dorothy Lynch Dressing & Condiment, and spices. Turn heat to medium and bring to a simmer. Cook for about 10 minutes to allow flavors to meld.
  3. Add pasta and cook for 5 minutes, allowing the pasta to cook.
  4. Last, add spinach and cook for another minute. If the soup is too thick, you can add another cup of chicken broth (water + bouillon). 
  5. Serve, topped with Parmesan cheese.

Original recipe posted on www.CheapRecipeBlog.com

Recipe and photo by Haley Nelson.