Tomato Tortellini Soup
Warm and comforting on a cold night! Great family meal in minutes that is affordable!
Ingredients
- 2 cups chicken or vegetable broth
- 2 28 oz can San Marzano whole peeled tomatoes
- 1 cup light coconut milk
- 2 tbs olive oil
- 1/2 onion, chopped
- 1 tbs garlic, minced
- 1 8oz bag spinach chopped
- 1 package frozen tortellini
- 1 tbs dried Italian seasonings (parsley, basil, oregano)
- salt & pepper to taste
- 1 bunch chopped fresh basil, garnish
- fresh grated parm cheese topping
Instructions
- Add olive oil in a large stockpot over medium heat, once hot add onion and saute 5 minutes (should smell it cooking!)
- Next, add garlic and mix well to combine with onion
- Pour in canned tomatoes breaking up the whole tomatoes with the back of a wooden spoon
- Add in the broth of choice and coconut milk. Mix well then add in seasonings
- Bring to a gentle boil then add-in tortellini and chopped spinach. Reduce heat to a simmer and let it cook for 8-10 minutes.
- Taste & season more as needed, top with fresh basil and parm cheese.Feel free to add more cheese at serving!
- Keep in the fridge for 3-4 days. Not sure about freezing as the tortellini might get soggy. But if you try it let me know!