Tortellini Soup #soup #vegetarian #easy #recipes #dinner

Tortellini Soup – with new tomatoes, new spinach, crisp garlic and new basil! It's such a delicious, beautiful soup and it's overflowing with gooey flavor thus a lot of crisp goodness. Such a consoling soup you'll need to make all year!

Cheddar tortellini is perhaps the most delicious fixing! I totally love it and I likewise how the locally acquired, refrigerated tortellini includes a significant alternate way and makes it so a lot simpler.

I love it hurled with pesto or another simple sauce for a snappy supper and I likewise love to add it to soups.

This is a soup I love to make in the mid year however clearly I love it in the winter too when it's so cold outside, and it's ideal for the long stretch of December with it's superbly bubbly regular red and green hues.

Also try our recipe : Curried Cauliflower Rice Kale Soup #cauliflower #vegan #mushroom #soup #easy

Ingredients :

• 2 lb Roma tomatoes* (about 10 medium)
• 1 1/2 Tbsp extra virgin olive oil
• 1 yellow onion finely chopped (1 1/2 cups)
• 6 cloves garlic, minced
• 10 cups low-sodium chicken broth
• 2 cups water
• 1 (20 oz) pkg. refrigerated three cheese tortellini
• Salt and freshly ground black pepper, to taste
• 1 tsp granulated sugar
• 6 - 9 oz fresh spinach, chopped
• 3 Tbsp chopped fresh basil
• 3/4 cup finely shredded Parmesan cheese, for serving

Instructions :

1. Heat a pot of water to a boil and fill a medium mixing bowl with ice water. Once water in pot boils, carefully drop tomatoes into water and boil until easy to peel, about 4 minutes (if a few of them aren't peeling easily even once you slice through the skin, you can cut an "X" in the bottom of the tomato then return to water for about another minute until skins slightly pull alway). 
2. Remove from boiling water, let cool on a cutting board (or for faster cooling chill in a bowl of ice water) then peel seed and dice into bite size pieces, set aside.
3. In a pot, heat olive oil over medium heat, add onion and saute until tender, about 5 - 6 minutes. Add garlic and saute 30 seconds longer. 
4. Pour in chicken broth and sugar, season with salt and pepper to taste, then bring to a boil over medium-high heat.
5.  Once it reaches a boil, add tortellini, season with salt and pepper to tastes and boil 7 minutes (or longer if directed on tortellini package).
6. Stir in tomatoes, spinach and basil and cook until heated through and spinach wilts, about 30 seconds. Serve warm topped with Parmesan cheese.

Source : bit.ly/35xPnLt

Read more our recipe : Parmesan Roasted Carrots #cauliflower #parmesan #vegan #paleo #vegetarian