RUSTIC HOMEMADE TORTELLINI SOUP WITH TOMATO, BASIL, AND SPINACH
FRESH VS FROZEN SPINACH
You can definitely substitute fresh spinach with frozen for this recipe. Spinach is a frozen vegetable with flavor that holds up to the freezing process and retains its texture. Fresh spinach provides more folate, a B vitamin that, according to some studies by the American Heart Association, it’s believed to prevent heart disease.
RATING
SERVES
4
PREP TIME
15 min
COOK TIME
35 min
Ingredients
- 2 Tbsp extra virgin Greek olive oil
- 1 onion diced
- 2 cloves garlic minced
- A pinch of crushed red pepper flakes to taste
- 3 cups vegetable stock
- 14.5 ounce can of diced tomatoes
- 8 ounces tomato sauce
- ½ tsp dried basil
- 1 tsp oregano
- 1 tsp thyme
- Sea salt and freshly ground black pepper to taste
- 8 ounces cheese tortellinis the refrigerated kind
- 1/2 cup freshly grated Kefalotyri or Parmesan cheese
- 1 1/2 cups fresh spinach leaves packed
Instructions
-
Warm the olive oil in a large saucepan over medium heat. Add the onion and cook, occasionally stirring, for 5-6 minutes, until translucent. Add the garlic and cook for another minute.
-
Add the vegetable broth, diced tomatoes, tomato sauce, oregano, and thyme. Season with salt and pepper. Taste broth and adjust seasonings if needed.
-
Bring the mixture to a gentle boil, and then add the tortellini. Cook for a few minutes, until tortellini are tender.
-
Remove from heat and stir in spinach and Kefalotyri cheese. Serve warm.
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Love soup? Check out my online class “Comfort in a Soup Bowl!”
