https://tops.ads.webstophq.com/Recipes/Detail/8874/Tortellini_and_Spinach_Soup
A meatless meal
Yield: 6 servings
Preparation Time: and Total Time: 25 min
4 | cups | (32 ounces) vegetable broth | |
|
|||
1 | package | (9 ounces) refrigerated cheese tortellini | |
|
|||
1 | can | (15.5 ounces) cannellini beans, rinsed and drained | |
|
|||
1 | can | (14.5 ounces) diced fire roasted tomatoes, undrained | |
|
|||
2 | cloves | garlic, minced | |
|
|||
1 | teaspoon | dried oregano | |
|
|||
1/4 | teaspoon | fresh cracked black pepper | |
|
|||
1/8 | teaspoon | salt | |
|
|||
3 | cups | (3.18 ounces) fresh baby spinach | |
|
|||
3 | tablespoons | (1/2 ounce) fresh basil leaves, stacked, rolled and sliced horizontally into thin shreds (10 leaves) | |
|
|||
1/2 | cup | (2 ounces) shredded Asiago cheese | |
|
In a 5 quart pot, bring broth to a boil. Add tortellini; reduce heat to medium and cook uncovered for 4 minutes.
Stir in the beans, tomatoes, garlic, oregano, pepper and salt. Cook another 4-5 minutes until tortellini are tender and plump; reduce heat to simmer.
Stir in spinach and basil and cook until spinach is wilted, about 2 minutes.
Serve with freshly shredded Asiago cheese.
Recipe, photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
https://tops.ads.webstophq.com/Recipes/Detail/8874/
Be the first to comment on this recipe!
Add a Comment Login