Tortellini Soup

There's nothing like a hot bowl of soup when you've been sick and it's cold outside to boot. I was wanting soup to eat the other night, but didn't want to spend too much time with it. I remembered this recipe that I had bookmarked, so decided to give it a try. With just a few ingredients, including purchased ravioli, it packs plenty of flavor and was plenty filling for me. It goes together very quickly, which is an added bonus. I hope you'll give it a try.

TORTELLINI SOUP
slightly adapted from The Well-Fed Newlyweds at Tasty Kitchen
Ingredients:
1 tablespoon olive oil
2 cloves of garlic, minced
1/2 of a small onion, diced
1 large carrot, peeled and diced- my addition
1/2 teaspoon dried oregano
1/2 teaspoon dried basil-my addition
1 quart low sodium chicken broth, or stock
15 ounces small diced canned tomatoes-they used whole tomatoes
salt and pepper to taste
9 ounces tortellini, fresh or frozen- any variety (I used cheese filling)
3 cups fresh baby spinach
Parmesan cheese for topping

In a large pot heat the oil over medium heat. Add the onion and cook until softened. Then add the garlic and stir for about 30 seconds until fragrant. Add the oregano, basil, chicken broth, and tomatoes. Bring the soup to a boil and add the tortellini and cook according to the package directions. One minute before the tortellini are done, season with salt and pepper and add the spinach. Stir to combine. Dinner is now ready. Enjoy!