Tortellini Soup with Chunky Tomatoes and Spinach

I have a confession to make - I'm not a big fan of soup. In truth I just don't like hot liquids. I don't drink coffee, tea or hot chocolate and I don't like soup. I blame my dad, who's the same way. But SP really likes soup and in an effort to make him happy (and expand my horizons a bit) I put this Tortellini Soup with Chunky Tomatoes and Spinach on the menu recently. I have to admit, it smelled wonderful as it cooked, but I also love the smell of brewing coffee but I still don't drink it.


Thankfully, this soup tasted just as good as it smelled. I served it with Garlic Cheddar Biscuits and side salads.

Even though I used 6 cups of broth the soup was still mostly veggies and tortellini, so next time I'd use a full 8 cups. The next day Baby Girl ate the tortellini and some of the broth and veggies for dinner.

Tortellini Soup with Chunky Tomatoes and Spinach
Slightly Modified from Alida's Kitchen

1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
6-8 cups low sodium chicken broth
1 can (14.5 ounces) low sodium diced tomatoes, including juices
1-lb tortellini (fresh or frozen), any variety
1 1/2 teaspoons Italian herb seasoning
2 bags baby spinach
Salt and Pepper, to taste
1/4 cup freshly shredded Parmesan cheese

In a dutch oven, heat oil over medium-high heat. Saute onion for 5-7 minutes, or until translucent. Add garlic, and saute for 1 minute. Add broth and tomatoes. Turn heat to high, cover and bring to a boil. Add tortellini and cook according to package instructions.

Within the last minute of cooking the tortellini, stir in Italian herb seasoning and spinach. Taste, and add salt and pepper seasoning, as desired. Serve immediately, garnishing each bowl with Parmesan cheese.