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.
Enjoy!
Jen
Recipe adapted from Cooking Classy
Love it! I'm making this one next week!
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