Tortellini Spinach & Veggie Soup

Yes, I get that this doesn't look like soup and I blame that on that fact that I was sick and probably consumed most of the chicken broth for dinner. So bare with me.

This is soup. I promise.

This was so easy to make, is chalk full of delicious veggies and is a substantial main course with the help of the cheese filled tortellini.

My husband informed me that it was so good that if I would just make this soup and this he could easily live off of that.

Righhhht.... ;)

Top this soup off with some grated cheese and enjoy!


Tortellini Spinach & Veggie Soup
Adapted from: Apple Crumbles

Ingredients

1 tbsp olive oil
1 medium yellow onion, chopped
2 tsp minced garlic
1 carrot, peeled and chopped small
2 ribs of celery, chopped
8 oz sliced mushrooms
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp crushed red pepper flakes
14 oz can diced No Salt Added tomatoes
32 oz Vegetable Stock
6 oz baby spinach, chopped
9 oz pkg Whole Wheat tortellini with 4 cheeses
1/2 cup grated Parmesan cheese

Directions

Heat the oil over medium heat in a large soup pot. Add the onions and sauté for 5 minutes. Add the garlic and let cook another minute.

Add the carrots, celery, mushrooms, oregano, thyme, pepper flakes and cook about 6 minutes.

Add the tomatoes and broth. Bring to a boil.  Reduce the heat to simmer for 10 –12 minutes.  Add the spinach and tortellini and cook for 6 minutes.