Tam made this for us when we were in NM in April. My girls fell in love with it especially Chelsey. I suggested we serve it for our Stake RS Enrichment last October and it was a big hit too!
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
20 min
Level:
Easy
Serves:
4 servings
Ingredients
1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 clove garlic, minced
4 to 6 cups broth, chicken or vegetable
1 (14-ounce) can wholediced tomatoes
1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
Coarse grained salt and cracked black pepper
10 ounces fresh or frozen spinach, defrosted and chopped
1/4 cup freshly grated Parmesan, very loosely packed
Directions
In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.
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