Recipe Details
Recipe Keywords
Ingredients (yields 4 servings servings)
- 1 tablespoon olive oil
- 1/2 cup minced onion (about 1/2 small onion)
- 1 clove garlic, minced
- 4 to 6 cups broth, chicken or vegetable
- 1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped
- 1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
- Coarse grained salt and cracked black pepper
- 10 ounces fresh or frozen spinach, defrosted and chopped
- 1/4 cup freshly grated Parmesan, very loosely packed
Cooking Instructions
For cooking instructions, please visit foodnetwork.com
Public Comments (1)
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Robin_Horrigan
February 16th, 2011
Here is another hearty, delicious vegetarian soup that is can be made mostly with pantry staples. I do usually use a seven ounce bag of fresh baby spinach with the longest stems removed. I also prefer Muir Glen fire roasted tomatoes (and I used the crushed kind rather than crushing whole ones myself.) Delish!