Spinach and Cheese Tortellini Soup

Instructions

1. 1

   Choose refrigerated cheese tortellini with a vegetarian-rennet cheese filling. This recipe uses wheat-and-egg pasta with dairy in the filling; check the package ingredients and keep the tortellini refrigerated until needed. Peel and finely chop the onion, mince the garlic, and rinse the spinach.

2. 2

   Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5–6 minutes, stirring occasionally, until softened. Stir in the garlic, basil and oregano and cook for 30 seconds.

3. 3

   Add the tomatoes with their juices, vegetable stock, salt and pepper. Bring to a boil over medium-high heat, then reduce the heat and simmer gently for 5 minutes.

4. 4

   Add the tortellini and return to a gentle simmer. Cook for the package-directed time, usually 4–6 minutes for refrigerated tortellini, stirring gently occasionally, until the pasta is tender and the filling is steaming hot. Do not taste the pasta before it is cooked.

5. 5

   Stir in the spinach and simmer for 1–2 minutes, until wilted. Divide the soup evenly among four bowls and serve immediately.