Quick Tortellini Soup
by Editorial Staff
Quick tortellini soup is just such a soup, it is prepared very quickly, but it turns out to be unforgettably tasty. Tortellini are small Italian dumplings made from unleavened dough, which, thanks to the connected corners, resemble buds. Any filling can be meat, cheese, vegetables and their combinations.
Serving: 4
Ingredients
- olive oil – 1 tbsp
- garlic – 2 cloves
- onion – 1 pc.
- dried oregano – 0.5 teaspoon.
- chicken or vegetable broth – 500 ml
- canned tomatoes – 450 g
- salt – to taste
- ground black pepper – to taste
- tortellini – 270 g
- fresh spinach – 3 cups
- Parmesan cheese – to taste
Directions
- Peel the onion, cut off all excess, wash, cut in half and finely chop. Peel the garlic, wash, crush with a knife and finely chop it.
- Put a stewpan or deep frying pan on the stove, pour in a small amount of olive oil and heat.
- Pour onion and garlic into the pan, fry until golden brown, about 5 minutes.
- Add oregano to the fried onions and pour in the broth. You can use either chicken or vegetable broth, whichever you prefer.
- Bring to a boil, reduce heat to medium, add canned tomatoes, crush them with a spatula right in the pan. Season the soup with salt and pepper, bring to a boil.
- When the soup boils, add tortellini and cook until tender.
- Meanwhile, sort out the spinach, wash it under running water, dry it a little and cut it into small pieces with your hands.
- When the tortellini is almost ready, add spinach to the soup, simmer for half a minute and remove the pan from heat.
- Taste the soup, if there are not enough spices, then you need to add salt and pepper to your taste.
- Grate Parmesan on a fine grater. Pour the soup into bowls, sprinkle with grated Parmesan. Optionally, you can decorate the soup with some herbs.
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