Tortellini Soup
by Editorial Staff
This light Italian soup with canned tomatoes and tortellini cooks incredibly quickly.
Ingredients
- Olive oil – 1 tablespoon.
- a spoon of garlic – 2
- Cloves onions – 1/2
- Oregano pieces – 1/2
- A teaspoon of Chicken or vegetable broth – 500 Milliliters
- of canned tomatoes – 450 Grams
- Salt and freshly ground black pepper – To taste
- tortellini – 270 Grams
- Parmesan cheese – To taste
Directions
- Chop the garlic. Chop the onion finely. Heat olive oil in a large saucepan over medium heat. Add chopped garlic and onion. Cook until the onions are soft and the garlic is lightly golden about 5 minutes.
- Add oregano, chicken or vegetable broth, canned tomatoes, salt and freshly ground black pepper to taste. You can crush the tomatoes with your fingers and then add to the pot, or crush them with a spoon after adding them to the soup.
- Bring soup to a boil and add tortellini. Cook the tortellini according to the directions on the package.
- Chop the spinach. Add the spinach to the saucepan 1 minute before the tortellini is ready. Stir until smooth.
- When the tortellini is ready, immediately remove the pan from the heat. Season the soup with extra salt and pepper if necessary.
- Sprinkle the soup with grated Parmesan cheese and serve immediately.
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