Quick and Easy Tortellini Soup
Yield: 3-4 servings
  • 1 tbsp. olive oil
  • ½ cup onion, chopped
  • 2 cloves garlic, minced
  • ½ tsp. dried oregano
  • 1 (15 oz.) can diced tomatoes, with juices
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • ¾ cup drained and rinsed navy beans (optional)
  • 9 oz. tortellini, any variety (fresh or frozen)
  • 3 cups fresh baby spinach (kale or chard also work)
  • Salt and pepper
  • splash of heavy cream
  • Grated Parmesan, for serving
  1. In a large pot, heat the olive oil over medium-high heat. Add the onions to the pan and cook until slightly soft, about 5 minutes. Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute.
  2. Add in the oregano, tomatoes, broth and beans to the pot. Bring the mixture to a boil.
  3. Add the tortellini and cook according to the package directions. About a minute before the tortellini is done, add the spinach or kale. Remove from the heat. Stir in the cream. Add salt and pepper as desired. Serve with some fresh grated parmesan.
If you use kale, cut the leaves from the tough ribbing in the center- otherwise it will still be crunchy when the soup is cooked.

Recipe slightly adapted from: Annie's Eats via Tasty Kitchen
Recipe by The Baker Chick at https://www.thebakerchick.com/quick-and-easy-tortellini-soup/