Spinach-Tortellini Soup
This easy tortellini soup with spinach is on the table in 15 minutes, thanks to refrigerated tortellini, and makes a quick dinner.
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- Prep time
- 5 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons extra-virgin olive oil
- 1.5 cups chopped yellow onion
- 1 tablespoon minced garlic
- 2 teaspoons Italian seasoning
- 0.5 teaspoon crushed red pepper
- 1 tablespoon tomato paste
- 0.5 cup dry white wine
- 4 cups lower-sodium vegetable broth
- 1 (15 ounce) can no-salt-added fire-roasted tomatoes, undrained
- 1 (3 inch) Parmesan rind (1 ounce)
- 0.25 teaspoon salt
- 1 (10 ounce) package refrigerated cheese tortellini
- 1 (5 ounce) package baby spinach
Instructions
- 1
Heat oil in a large saucepan over medium heat. Stir in onion; cook, stirring occasionally, until translucent, about 4 minutes. Stir in garlic, Italian seasoning and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Stir in tomato paste; cook, stirring constantly, until all the vegetables are coated, about 1 minute. Pour in wine; cook, stirring once or twice, until reduced by half, about 2 minutes. Stir in broth, tomatoes, Parmesan rind and salt; bring to a boil over medium-high heat. Add tortellini; cook, stirring often, until the tortellini are tender, 3 to 5 minutes (or according to package directions). Remove from heat and add spinach; stir until wilted, about 1 minute. Remove and discard the Parmesan rind.