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Categories:
vegetable broth tomatoes garlic egg tortellini frozen spinach onion red wine oregano basil Parmesan cheese fresh ground black pepper
Viewed: 68 - Published at: 5 years agoIngredients
- 2 (14 1/2 ounce) cans vegetable broth
- 1 (14 1/2 ounce) can diced tomatoes (do not drain)
- 4 cloves garlic, minced
- 4 ounces cheese-filled egg tortellini, dry
- 1 (10 ounce) package frozen spinach, chopped (no need to thaw or drain)
- 1 onion, chopped
- 1/4 cup red wine
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 tablespoons parmesan cheese, grated
- fresh ground black pepper, to taste
Method
- In a large pot, combine all ingredients except the tortellini and parmesan cheese.
- Bring to a boil.
- Reduce heat and simmer, covered, for about 20 minutes.
- While the tomato and spinach mixture simmers, prepare tortellini according to the package.
- Do not overcook- I prefer to undercook the pasta by a minute or two so it stays firm.
- Drain.
- Add tortellini to the tomato and spinach mixture and simmer for another 5 minutes.
- Serve the soup in bowls, topped with the parmesan cheese.
