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Tortellini-Spinach Soup
When it’s chilly out, it’s the perfect time to stay inside, put on comfy clothes and cuddle up on the couch with a warm blanket ― and a bowl of hot soup.
For Jennifer Bier, a nutritionist at MetroHealth, tortellini-spinach soup is the go-to option for her and her family this time of year. This soup hits all the marks — not only is it delicious and hearty enough to satisfy your hunger, but the dish is easy to make on a busy weeknight. “It’s a one-pot meal ready in under 30 minutes,” Jennifer said.
Ingredients
- 2 cloves garlic, crushed
- 2 teaspoons olive oil
- 1 teaspoon dried oregano
- 4 cups chicken stock
- 1 (8 oz) package cheese tortellini, fresh or frozen (mini tortellini work best)
- 6 oz (3-4 cups) fresh spinach, washed and coarsely chopped
- 14 oz can diced tomatoes with garlic, oregano, and basil
- Parmesan cheese, optional
Directions
- Heat large pot over medium heat. Add oil and crushed garlic. Sautee 2-3 minutes.
- Add oregano and chicken stock and tortellini. Increase heat and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Add the spinach and tomatoes and simmer 5 more minutes.
- Serve with grated parmesan.
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Medical Disclaimer: The information presented here is intended for general informational purposes only and is not a substitute for professional medical advice, diagnosis, or treatment. Always consult a qualified healthcare provider before making medical decisions.