FoodWage
One-Pot Tortellini Soup
If you had a busy day and don’t want to spend too much thinking about dinner, our one-pot tortellini soup is the answer. Bold Italian flavors simmering away in a clear broth makes for a bowl that’s perfect for chilly nights.
Ingredients for servings
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2 teaspoon olive oil
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1 medium onion chopped
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3 garlic cloves minced
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1.5 teaspoon dried Italian seasoning
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0.125 teaspoon crushed red pepper
teaspoon salt
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0.25 teaspoon coarsely ground black pepper
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1 carton low-sodium vegetable or chicken broth
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1 can low-sodium diced tomatoes in juice
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1 package refrigerated whole-wheat cheese tortellini
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2 cup baby spinach
One-Pot Tortellini Soup
Directions
Heat the oil in a Dutch oven or soup pot over medium-high heat. Add the onions, garlic, Italian seasoning, pepper flakes, salt and pepper; sauté for 4 minutes, or until the onions are tender.
Stir in the broth and tomatoes. Bring mixture to a boil; add tortellini. Reduce heat and gently boil, stirring occasionally, for about 7 minutes, or until the tortellini are cooked. Stir in the spinach; cook for 30 seconds or until wilted.
Remove from heat and serve immediately.