This started out as a very simple recipe – just the broth, tomatoes, spinach, and tortellini. I thought it sounded yummy and easy, but I couldn’t resist making it a bit more of a meal. It was still incredibly fast, and simple to make. Great for a busy weeknight, or a day like today where I just didn’t want to spend much time cooking dinner and got started a bit late. If you use baby spinach you don’t even have to spend time chopping that. It makes quite a bit, so plan on leftovers if you aren’t feeding a crowd.
- 2 tablespoon olive oil
- 1 yellow onion, chopped
- 2 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp basil, dried
- 1 tsp parsley, dried
- 6 cups chicken broth or vegetable broth
- 2 1/2 c water
- 1 – 14 oz. can kidney beans, drained
- 1 – 14 oz. can diced tomatoes
- 1 – 28 oz. can crushed tomatoes
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 18 oz. tortellini
- 5 oz. fresh baby spinach
In a soup pot, heat the olive oil over medium high heat. Saute the onion, stirring often, for about 5-7 minutes (until the onions are translucent). Add garlic and saute an additional minute. Add the remaining ingredients through the bell pepper. Turn heat to medium-high and bring to a boil. Add the tortellini and cook 3 minutes less than package instructions. Stir in the spinach during the last minute of cooking. Serve immediately, garnishing each serving with a sprinkling of Parmesan cheese.
*I probably only used 3 oz. spinach because I had a 5 oz. container that I had used a little bit of to make a few of these sandwiches for lunch this week.