Tortellini Soup.

Are you ready to be comforted? Enticed? Completely captivated? Good.


I am about to hand over a recipe that is so good it will cause you to question why you've never had it before. How you ever LIVED before this day. This day of enlightenment. Today is the day you learn how to make: tortellini soup.




Bam.

Ingredients:

• 1/8 cup Olive Oil
• 4 cloves Garlic, minced
• 1 Whole Medium Onion
• 1 tablespoon Oregano
• 1/2 gallons Organic Chicken Broth
• 2 cans diced Organic Tomatoes (if you like it spicy, do one can of tomatoes and one can of rotel)
• Salt and Freshly Ground Black Pepper
• 1 pound, 2 ounce weight package Tortellini, Any Variety, Fresh or Frozen
• 3 pints Fresh Spinach
• Parmesan Cheese

*If you are an artichoke sort of person, add a can of artichoke hearts **if not, it's totally optional....although, I do question your sanity. :)

Directions:

In a large pot, heat the oil over medium heat. Add the garlic and onion. Cook until the onion is softened and the garlic has turned light gold, about 5 minutes.

Add the oregano, broth, tomatoes, and salt and pepper to taste. (You can break up the tomatoes with your fingers as you add them to the pot, or break them up with a spoon once you’ve added them to the soup.)

Bring the soup to a boil and add the tortellini. Cook according to the package directions.

One minute before the tortellini are done, add the spinach. Stir to combine.
When the tortellini are cooked, remove the pot from the heat immediately so they do not overcook. Season with additional salt and pepper, if necessary.

Serve the soup immediately, topped with grated Parmesan cheese.

Easy peasy, lemon squeezy.

Love to you all!

Laura Lee