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Tortellini Soup

(2 Votes)
SERVES
8
COOK TIME
25 Min
READY IN
25 Min

After you try this quick homemade vegetable soup with the bonus of cheese tortellini, you’ll never go back to canned again! It’s flavor-packed and tastes long-cooked!

What You'll Need:
  • 2 tablespoons olive oil
  • 1 medium-sized onion, chopped
  • 2 (14-1/2-ounce) cans diced tomatoes, undrained
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves, chopped
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups water
  • 3 (10-1/2-ounce) cans condensed chicken broth
  • 1 (19-ounce) package frozen or refrigerated cheese tortellini (see Options)
  • 1 (10-ounce) package frozen spinach, thawed and drained
What To Do:
  1. In a large soup pot, heat oil over medium-high heat.
     
  2. Saute onion until tender then add tomatoes, vinegar, garlic, oregano, salt, and pepper; cook 5 to 7 minutes, or until heated through.
     
  3. Stir in water and broth and bring to a boil. Add tortellini and spinach and cook 6 to 8 minutes, or until tortellini are tender. Serve immediately.
Options

There are loads of different types of tortellini, with yummy fillings like smoked sausage and four-cheese blends, so be adventurous and try a different one each time you make this.

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