Ingredients:
- 1 package (about 9 ounces) fresh or frozen tortellini
- 1 tablespoon Premium Extra Virgin Olive Oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) diced tomatoes (with their juices)
- 4 cups vegetable or chicken broth
- 2 cups fresh spinach or kale, chopped
- 1/2 cup grated Parmesan cheese (optional for garnish)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional for a bit of heat)
- Fresh parsley or basil, chopped (for garnish)
Instructions:
- In a large pot, heat the EVOO over medium heat.
- Add the chopped onion and sauté until translucent and tender, about 4-5 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Stir in the diced tomatoes with their juices.
- Add the vegetable or chicken broth to the pot and stir to combine.
- Season with dried basil, dried oregano, salt, freshly ground black pepper, and red pepper flakes (if using). Stir well.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes.
- Increase the heat to medium and add the tortellini to the pot.
- Cook according to the package instructions until the tortellini are al dente, usually around 4-5 minutes for fresh tortellini or 8-10 minutes for frozen.
- Stir in the chopped spinach or kale. Allow it to wilt and cook in the soup for about 2-3 minutes.
- Ladle the soup into bowls.
- Garnish with grated Parmesan cheese, fresh parsley or basil.
- Drizzle with a bit more EVOO for added flavor if desired.