Tortellini and Tomato Soup with Rosemary
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 (14 ½ -ounce) can diced tomatoes, drained
- 6 cups low-sodium chicken broth
- 2 teaspoons chopped fresh rosemary or ½ teaspoon crumbled dry rosemary
- 12 ounces fresh meet or cheese filled tortellini or 9 ounces fresh ravioli (I use a lot more 3X)
- 3 cups chopped fresh spinach leaves or 1 10-ounce
- package frozen leaf spinach, thawed &
- drained (I use 3 pkgs fresh baby spinach)
- sea salt to taste
- freshly ground pepper to taste
- Topping: prepared pesto or freshly grated parmesan cheese
Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté 5 minutes or until softened. Add tomato, and cook 1 minute. Stir in broth and rosemary, and bring to a boil, reduce heat, and simmer, covered 5 minutes. Add pasta, stirring to blend and simmer 5 to 6 minutes more.
Add spinach, salt and pepper. Simmer, stirring often, 3 minutes or until spinach is wilted and pasta is just tender. Ladle soup into bowls and sprinkle with cheese or stir in a spoonful of pesto.
- Makes: 4 to 6 servings (about 9 cups) Prep: 10 minutes Cook: 20 minutes