Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely chopped (about 1/2 cup) (approximately 75g)
  • 2 cloves garlic, minced (approximately 6g)
  • 4 cups chicken broth (32 fl oz/950ml) - low sodium preferred
  • 1 (14.5 ounce) can diced tomatoes, undrained (approximately 410g)
  • 1 teaspoon dried Italian seasoning (5ml)
  • ½ teaspoon salt (2.5ml)
  • ¼ teaspoon black pepper (1.25ml)
  • 9 ounces (approximately 255g) refrigerated cheese tortellini
  • 1 (5 ounce) package fresh spinach, roughly chopped (approximately 140g)
  • Grated Parmesan cheese, for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic!
  2. Pour in chicken broth and add diced tomatoes (with their juice), Italian seasoning, salt, and pepper. Bring to a simmer.
  3. Add tortellini to the simmering broth. Cook according to package directions, usually about 3-5 minutes, or until tortellini are tender.
  4. Stir in chopped spinach and cook until wilted, about 1-2 minutes.
  5. Ladle soup into bowls and garnish with grated Parmesan cheese, if desired. Serve immediately.