Healthy 20 minutes Tortellini-Soup
Ingredients
1 tablespoon extra-virgin olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 15 ounce (400 gram) can diced tomatoes, with juices
½ teaspoon dried oregano
4 cups (1 liter) low-sodium chicken or vegetable broth
9 ounces tortellini, any variety (fresh or frozen)
3-4 cups fresh baby spinach, loosely packed
1 15 ounce (400 gram) can cannellini or other white beans, drained and rinsed
kosher salt and freshly-ground black pepper, to taste
shaved Parmesan, for serving
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 15 ounce (400 gram) can diced tomatoes, with juices
½ teaspoon dried oregano
4 cups (1 liter) low-sodium chicken or vegetable broth
9 ounces tortellini, any variety (fresh or frozen)
3-4 cups fresh baby spinach, loosely packed
1 15 ounce (400 gram) can cannellini or other white beans, drained and rinsed
kosher salt and freshly-ground black pepper, to taste
shaved Parmesan, for serving
Instructions
1. In a large Dutch oven or stockpot, warm the olive oil over medium-high heat. Add onion to the pan and cook for about 5 minutes. Add garlic and cook, stirring frequently, for 1 minute, just until fragrant. Stir in the diced tomatoes and oregano.2. Add the broth, increase heat, and bring the mixture to a boil. When boiling, add the tortellini and cook according to package directions. One minute before the tortellini is done, stir in the spinach and white beans.
3. When tortellini is fully cooked, remove pot from the heat. Season with salt and pepper to taste., and serve warm with grated Parmesan as desired.
