Tortellini Soup

It was supposed to snow yesterday. Everyone said it was going to snow. When I made the menu last week I put down tortellini soup for Wednesday because it was going to snow and nothing is better on a snowy day than hot soup for dinner. It never snowed. I still made the soup and it was delicious but it would have been better with some snow. 

I love tortellini! I love pasta in general but it's extra good when stuffed with cheese or the like. Yum! Is there anything better than tortellini? I think not! When I came across this recipe I knew I had to make it simply because it had tortellini and I have a slight obsession with tortellini. Mmm!

Tortellini Soup by The Well-Fed Newlyweds

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 whole small onion, minced
• 1/2 tsp oregano
• 1 qt low-sodium chicken broth
• 15oz can of whole tomatoes
• Salt & freshly ground black pepper
• 9oz tortellini (fresh or frozen)
• 3 cups fresh spinach, chopped
• Parmesan cheese, to serve

Directions

1. In a large pot, heat the oil over medium heat. Add the garlic and onion. Cook until the onion is softened and the garlic has turned light gold, about 5 minutes.
2. Add the oregano, broth, tomatoes, and salt and pepper to taste. (You can break up the tomatoes with your fingers as you add them to the pot, or break them up with a spoon once you’ve added them to the soup.)
3. Bring the soup to a boil and add the tortellini. Cook according to the package directions.
4. One minute before the tortellini are done, add the spinach. Stir to combine.
5. When the tortellini are cooked, remove the pot from the heat immediately so they do not overcook. Season with additional salt and pepper, if necessary.
6. Serve the soup immediately, topped with grated Parmesan cheese.