INGREDIENTS
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 (15 ounce) cans diced fire roasted tomatoes
- 1 (15 ounce) can crushed tomato or tomato sauce
- 1 teaspoon Italian seasoning
- 14 ounces tortellini (You can use fresh or frozen. I did frozen. Make sure to allow extra time for frozen tortellini to warm up in soup)
- 3 cups fresh spinach
- salt and pepper
- fresh basil for serving, if desired
- grated parmesan cheese for serving, if desired
INSTRUCTIONS
- Heat olive oil in a large pot.
- Add in onion and sauté for 3-4 minutes until tender.
- Add in garlic and cook for an additional minute.
- Stir in chicken broth, diced tomatoes, crushed tomatoes or tomato sauce and Italian seasoning. Bring to a boil, then reduce to a simmer. Cook for 15 minutes.
- Stir in tortellini and spinach and cook until warmed through.
- Season with salt and pepper to taste.
- Serve warm with basil and parmesan cheese for serving, if desired.