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Tortellini Soup recipe (Soup)

9 oz tortellini
3 cups fresh baby spinach
some   olive oil
½ cups chopped onion
2   minced garlic cloves
some   Parmesano reggiano
some   salt and pepper
½ teaspoons dried oregano
15 oz diced tomatoes with juices
4 cups low-sodium vegetable or chicken stock

Posted by Caroline on Mar 17, 2011


In a large pot heat olive oil to medium-high heat. Add onions and cook until translucent. Add garlic and cook about 1 minute. Mix in dried oregano and diced tomatoes. Add the stock and bring to a simmer. Season with salt and pepper. Add tortellini and cook according to package directions. When tortellini is cooked, add baby spinach and remove from heat. Once the spinach has wilted, 1 to 2 minutes, serve warm with grated Parmesano reggiano cheese.

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