One-Pot Spinach and Tomato Tortellini Soup Recipe
Total time: 25 minutes
Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the garlic and onion, and cook, stirring frequently, until the onions have become translucent, 2 to 3 minutes.
Whisk in the chicken broth, diced tomatoes and their juices, tortellini, basil, oregano, bay leaf, and 1 cup water; season with salt and pepper to taste.
Bring to a boil; reduce the heat, and simmer until the tortellini is cooked through, 5 to 6 minutes. Stir in the spinach until it begins to wilt, about 2 minutes. Remove and discard bay leaf.
Serve immediately, garnished with the cheese.
Per Serving: Calories, 308; Fat, 8.7g; Protein, 19g; Carbohydrates, 38g; Fiber, 8g; Cholesterol, 30mg; Iron, 3mg; Sodium, 1152mg; Calcium, 214mg.
From Damn Delicious: 100 Super Easy, Super Fast Recipes (Oxmoor House) by Chungah Rhee.