Tortellini Soup

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!

Serves: 8

Cooking Time: 25 min

Ingredients

• 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

Instructions

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.