Rustic Homemade Tortellini Soup with Tomato, Basil, and Spinach
Ingredients
- 2 Tbsp extra virgin Greek olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- pinch crushed red pepper flakes to taste
- 3 cups vegetable stock
- 14.5 ounce diced tomatoes canned
- 8 ounce tomato sauce
- ½ tsp dried basil
- 1 tsp oregano
- 1 tsp thyme
- to taste Sea salt and freshly ground black pepper
- 8 ounce cheese tortellini refrigerated
- ½ cup Kefalotyri or Parmesan cheese freshly grated
- 1 ½ cups fresh spinach leaves packed
Instructions
- Warm the olive oil in a large saucepan over medium heat. Add the onion and cook, occasionally stirring, for 5-6 minutes, until translucent. Add the garlic and cook for another minute.
- Add the vegetable broth, diced tomatoes, tomato sauce, oregano, and thyme. Season with salt and pepper. Taste broth and adjust seasonings if needed.
- Bring to a simmer. Add the tortellini and cook according to package directions. Stir in the spinach during the last minute of cooking.
- Serve immediately, garnished with grated cheese.
