Quick Tortellini and Spinach Soup


2 Tbs olive oil
4 cloves garlic, pressed
1 large onion, minced
2 tsp dried Italian herbs
13 Cups chicken broth
13 oz spinach/cheese tortellini
30 oz crush tomatoes, packed in puree
10 oz fresh spinach, coarsely chopped



Heat olive oil in large stop pot over medium high heat. Sautee onion and garlic, until translucent. Add herbs. Stir well. Add broth and bring to a boil. Stir in tortellini. Simmer 10-12 mins until tortellini is cooked. Stir in tomatoes and simmer another 5 mins. Add spinach. Cover and turn off heat.

Ladle soup into warm bowls and top liberally with grated parmesan cheese.


This was sooooo easy and sooooo yummy on our first very cool night of Fall. Click time to comment :)

Mrs. Schaeffer's quote for the day:
*Food and meal-times shared have always been thought of as a closer kind of communication than simply talking to people, without eating together.*