Cooking, Soup

Cees’s Tortellini Tomato Spinach Soup

• 3 tablespoons olive oil
• 1 1/2 cups minced onion (about 1/2 small onion)
• 3 garlic cloves, minced
• 12-18 cups chicken broth
• 1 42 ounce can whole tomatoes coarsely chopped
• 1 27 ounce package fresh tortellini
• salt
• pepper
• 30 ounces fresh spinach
• 3/4 freshly grated Parmesan cheese
• 1 package of mushrooms

1. In a soup pot, heat olive over medium high heat
2. Sauté the onion and garlic, stirring often
3. Add the chopped mushrooms and sauté, stirring often, about 5 to 7 minutes
4. Add broth and tomatoes, turn heat up to high, and bring to a boil
5. Add the tortellini and cook according to package instructions
6. when tortellini is almost done, add spinach and taste
7. Add salt and pepper
8. Serve with or without Parmesan cheese

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