Spinach Tomato Tortellini Soup

20 oz. frozen cheese tortellini
1 tbsp. EVOO
1 c. roughly chopped fresh spinach
1 tsp. chopped fresh cilantro
1 pound ground beef
1 small white onion, chopped
3 tsp. minced garlic
1 tsp. dried cilantro
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. pepper
14 oz. diced tomatoes
14 oz. petite diced tomatoes
10 oz. marinara sauce
4 c. chicken broth
freshly grated parmesan cheese

Bring 3 quarts of water to boil, add tortellini and cook for 2-3 minutes.
Drain tortellini and set aside.
In stockpot, heat 1 tbsp. EVOO over medium-high heat.
Brown ground beef and drain grease
Add onion, spinach, cilantro and garlic.  Sautee until spinach is wilted (2-3 minutes)
Add remaining ingredients (except cheese) and bring to a simmer.  Add cooked tortellini.
Simmer for 20-30 minutes.
Serve with freshly grated parmesan cheese.

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