(Yield 6 servings)
With fresh spinach just coming into season, you may be looking for recipe ideas on how to consume this highly nutritious and delicate vegetable that is packed with vitamins A, K, iron, fiber and protein.
Tortellini, tomato and spinach soup is quick and easy to make, and it’s hearty too! Add a baquette to complete as a meal!
Ingredients:
- 1 Tbsp olive oil
- 1/2 c. minced onion
- 1 clove minced garlic
- 6 c. chicken or vegetable broth
- 14 oz can whole tomatoes, coarsely chopped
- 10 oz fresh spinach, washed and coarsely chopped
- 9 oz package fresh tortellini, cooked el dente
- salt and pepper to taste
- freshly grated Parmesan
Method:
Heat olive oil over medium high heat in a 3 qt. soup pot. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add spinach, salt and pepper to taste. When spinach is almost done, add the tortellini to reheat and seasoning if necessary. Serve immediately with a sprinkle of Parmesan as garnish.
Enjoy!
Kiya Counselling and Consulting Services 