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Tomato Florentine Soup with Cheese Tortellini

 

tomato soup

What a great Soup to serve with Salad for Dinner. This is a filling soup because of the cheese tortellini pasta. We served it with a nice Cobb Salad you can check it out on the Blog… Enjoy!

 olive oil 3 tablespoons

small onion diced

   garlic cloves 4 minced

 tomatoes 2 chopped

 tomato puree 6 cups

frozen tortellini pasta 1/2 pound

 salt and pepper for taste

 baby spinach 2 cups Julienne

 basil fresh chiffonade 2 tablespoons

parsley 1 teaspoon

oregano 1/2 teaspoon

granulated garlic 1/2 teaspoon

onion powder 1/2 teaspoon

sugar 1 teaspoon

chicken broth 1 quart

Parmesan cheese for garnish

 

Directions:

In a large saucepan, saute garlic in oil for 1 minute. Add onion and tomatoes, cook and stir for 5-10 minutes or until tender. Add the chicken broth, tomato product, and all seasonings. (not fresh basil yet or spinach) Bring to a boil. Reduce heat and cover, simmer for 20-25 minutes or until soup thickens. Stir in spinach, pasta, and basil. Cook 10 minutes longer or until pasta is tender. Serve and garnish with Parmesan cheese. Enjoy, Jason!

Published inAppetizersRecipesSoups