This unique fall soup is a snap to make. Even kids will eat spinach when it is tossed into this hearty dish. Serve with a crusty, whole-grain bread and salad. Dinner is done!
1 T. olive oil
1 small onion, chopped
1 clove garlic, minced
8-10 cups chicken stock (or water with chicken soup base or bouillon, to taste)
10 ounces frozen, chopped spinach, thawed
14 ounces petite, diced tomatoes
1 T. dried basil
1 t. dried oregano
1/2 t. salt
one pound package refrigerated, cheese-stuffed tortellini
fresh grated parmesan cheese
In a large kettle, sauté onion in oil until tender.
And all the remaining ingredients except tortellini.
Delicious! Tastes great leftover too.