Spinach Tomato Tortellini Soup

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 tablespoon olive oil

3 cloves garlic (minced)

1 onion (diced)

4 cups chicken broth

1 14.5-ounce can petite diced tomatoes, undrained

1 9-ounce package refrigerated three cheese tortellini

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1 bay leaf

Kosher salt and freshly ground black pepper (to taste)

3 cups baby spinach (chopped)

2 tablespoons grated Parmesan

Directions

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

Whisk in chicken broth, diced tomatoes, tortellini, basil, oregano, bay leaf and 1 cup water; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes. Stir in spinach until it begins to wilt, about 2 minutes.

Serve immediately, garnished with Parmesan.