Looking for a quick and filling weeknight meal? That will feed all of your neighbors or give you enough leftovers for 3 days? This hearty cheese tortellini & spinach soup makes for a great “Meatless Monday” meal and will satisfy any empty stomach.
Cheese Tortellini & Spinach Soup
2 tbs Olive Oil
1 Small yellow onion
2 tsp of garlic powder
1 large can of traditional pasta sauce (26 oz)
2 14.5 oz cans of diced tomatoes (1 original, 1 basil, oregano, and garlic)
14.5 oz water
1 tsp dried oregano
1 tsp dried basil
1 19 oz package frozen tortellini
1 10 oz package frozen spinach
salt and pepper to taste
Heat olive oil in a large pot over medium heat while chopping onion. Place chopped onion and garlic powder in olive oil and cook until soft and translucent – approximately 5 minutes. Stir occasionally while cooking. (You can replace garlic powder with 4 chopped garlic cloves if you have on hand).
Add the pasta sauce, cans of diced tomatoes, and a 14.5 oz can of water to the pot (adding one 14.5 oz can of water makes for a thicker soup, adding two 14.5 oz cans of water will result in a brothier soup). Add the oregano and basil. Stir all ingredients together until blended. Increase heat to medium-high and bring to a simmer for approximately 10 minutes.
Add the package of frozen tortellini and frozen spinach – neither need to be thawed. Continue to cook on medium-high heat, stirring occasionally, until soup is heated through, tortellini is tender, and spinach has broken out of frozen clumps (approximately 10 minutes). Salt and Pepper to taste. I skipped the salt as I figured the pasta sauce and diced tomatoes had enough already. I added about a teaspoon of pepper.
Serve with wheat baguette and fresh salad.
*Leftover soup will keep up to 4 days covered and refrigerated.