It is still very much summer here but I am starting to get into that Fall mode. I am starting to crave soup and warm sweaters.
This soup is perfect for this time of year because it is still pretty light and it is packed with veggies.
What you need,
1 tbsp. olive oil
1 small onion finely chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cups water
1 14 oz. can of diced tomatoes
1 (20 oz.) package refrigerated three cheese tortellini
Salt & freshly ground black pepper, to taste
1 tsp. granulated sugar
9 oz. fresh spinach, chopped
3 tbsp. chopped fresh basil
1/2 cup grated Parmesan cheese, for serving
In a large pot heat the olive oil over medium heat. Add the onion and cook for about 5 minutes until it starts to soften. Add the garlic and cook for 1 more minute until fragrant. Add the chicken broth, water and can of diced tomatoes, juice and all. Bring to a boil then add the tortellini. Cook for 4-5 minutes until the pasta is tender. Stir in the sugar and salt and pepper to taste.
Add the spinach and basil and cook for 1-2 minutes until wilted.
Test the seasoning again and add more salt and pepper if needed.
Serve with a little or a LOT of Parmesan cheese.
This soup is lovely! It is warm and hearty it made a great dinner and it was even better left over for lunch the next day.
Recipe adapted from Cooking Classy