Tortellini Soup

From: Marie Keeler

Ingredients:

• Extra virgin olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 48oz can chicken broth (or veggie)
• 28oz can crushed tomatoes (whatever variety is fine, I prefer just plain)
• 1 bay leaf (dried or fresh)
• Italian seasoning (or basil and oregano)
• 1 bag frozen tortellini
• 1 1lb bag baby spinach
• Salt & pepper
• Parmesan cheese
• Crusty bread

Directions:

• In large stock pot heat a tablespoon or so of EVOO
• Add onions and cook for a couple minutes
• Turn heat down a bit and add garlic, salt, and pepper
• Cook until onions are translucent and garlic is fragrant
• Add entire can of chicken broth and crushed tomatoes, 1 bay leaf, and a couple shakes of Italian seasoning
• Bring to a boil, cover, then turn heat down to a simmer
• Let simmer 20 minutes, stirring a couple times to make sure nothing sticks to the bottom
• Take out bay leaf
• Add frozen tortellini, bring back to a boil, then drop to a simmer for about 8 minutes until tortellini is cooked through.
• Add entire bag of spinach and stir into soup until wilted
• Top soup with Parmesan cheese to your liking, warm crusty bread for dipping, and enjoy!