Thursday, January 28, 2010

Tortellini Tomato Spinach Soup

1 Tbsp. Olive Oil
White Onion, minced
2 Cloves Garlic, minced
4 C. Chicken or Vegetable Broth
1 (14 oz) Can Whole Tomatoes
1 (9 oz) Package Fresh Tortellini (I used Chicken & Prosciutto Tortellini)
Salt & Pepper (to taste)
1/8 tsp. Crushed Red Pepper Flakes
1/4 tsp. Dried Herbs of your choice (I used oregano)
3 C. Fresh Spinach, loosely packed; chopped
Freshly Grated Parmesan, for garnish

Dice white onion
In a soup pot, heat olive oil over medium-high heat. Saute the onion and garlic, stirring often until onions are translucent (about 5-7 minutes).
I use a hand grater, to grate the garlic into the pan with the onion & olive oil
add seasonings to onion & garlic mixture:
kosher salt, fresh cracked black pepper, crushed red pepper flakes & oregano

Add broth to onion & herb mixture
Add can of tomatoes, crushed through your fingers
turn heat up to high and bring to a boil.
Package Fresh Tortellini (I used Chicken & Prosciutto Tortellini)

Once the broth & tomato comes to a rapid boil, add tortellini & cook per package directions

3 C. fresh baby spinach

When tortellini is almost done, add spinach
Garnish with freshly grated Parmesan cheese