Spinach Tortellini Soup

Ingredients

  • 6 cups low-sodium chicken stock
  • One 9-ounce package cheese tortellini
  • One 10-ounce package frozen chopped spinach, thawed and squeezed
  • 1 to 2 teaspoons minced garlic
  • One 1 (14.5-ounce) can Italian-style stewed tomatoes
  • Dried basil, to taste
  • Kosher salt and freshly ground black pepper
  • Parmesan cheese, grated, for serving

Directions

    1. Bring the stock to a simmer in a large pot over medium heat. Stir in the tortellini and simmer gently for 3 minutes. Stir in the spinach, garlic, tomatoes and dried basil. Season with salt and pepper. Return to a simmer and cook for 2 to 3 more minutes. Serve hot with the grated Parmesan cheese.

Recipe courtesy of Food Network