Italian Tortellini Soup
Serves 6
Ingredients
2 tsp Olive oil
1 medium, chopped Uncooked onion(s)
2 medium, Uncooked zucchini
halved lengthwise and thinly sliced
3 medium clove(s), Garlic minced
1½ tsp Italian seasoning
¾ tsp Table salt
¼ tsp, freshly ground Black pepper
⅛ tsp Red pepper flakes
43½ fl oz Fat free reduced sodium vegetable broth
14½ oz, (1 can) Canned diced tomatoes
½ cup(s) Water
9 oz, (1 package) refrigerated Store-bought refrigerated cheese filled tortellini
4 cup(s),Fresh baby spinach
loosely packed or chopped fresh spinach
¼ cup(s) Basil, chopped
3 Tbsp Grated Pecorino Romano cheese
Instructions
Heat oil in Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add zucchini and cook, stirring occasionally, until zucchini is crisp-tender, about 3 minutes. Add garlic, Italian seasoning, salt, black pepper, and red pepper flakes and cook, stirring constantly, until fragrant, 30 seconds.
Stir in broth, tomatoes, and water. Cover and bring to boil. Stir in tortellini and cook according to timing on package. Stir in spinach and cook until wilted, about 1 minute.
Ladle soup evenly into 6 bowls and sprinkle evenly with basil and pecorino.
