Tortellini and spinach soup
Ingredients
- ½ lb. tortellini or tortelloni
- 4 pellets frozen spinach
- ½ small red onion
- ½ can tomatoes
- 3 cups chicken or vegetable stock
- ½ tsp dried oregano
- ½ tsp dried basil
- 2 tbsp olive oil
- salt and pepper
Instructions
- Heat 2 tbsp of olive oil in a large saucepan. Add finely chopped red onion and cook for a few minutes until it becomes soft and transparent.
- Add the canned tomatoes, frozen spinach, dried oregano and basil. Pour around 3 cups of chicken or vegetable stock. Alternative you can use water and 1 cube of chicken or vegetable stock. Season with salt and pepper. Bring the soup to boil and let simmer for a few minutes.
- Add the tortellini to the soup and cook for about 5 minutes (check the exact cooking time on the package) until the tortellini are ready. Serve immediately.
Notes
- In this recipe we used tortellini with spinach and ricotta, but you can choose your favorite.
- Do not let the tortellini cook for very long, otherwise they may start falling apart.