Wednesday, November 19, 2014
Tortellini Spinach Soup
1 Onion-medium, diced
2 garlic cloves, minced
1 tsp. dried basil
1 Tbsp. sundried tomatoes, chopped
1 Tbsp. brown sugar
2 14 oz. cans diced, crushed tomatoes
2 qts. Chicken or vegetable broth
1 lb. pkg. fresh or frozen tortellini
Salt and pepper to taste
10 oz. fresh chopped spinach or bag frozen spinach
½ cup of grated Parmesan cheese
1. In large heavy pot, heat oil over medium heat. Sauté onion & garlic stirring often until onions are translucent, about 7 minutes.
2. Add basil, sun dried tomatoes & brown sugar, continue cooking 2 more minutes Add broth & canned tomatoes turn heat to high & bring to a boil.
3. Add tortellini and cook according to the package. When tortellini is almost done, add spinach.