tomato tortellini soup

fulgenzimama

Prep time: 30 minutes
Servings: 6

Ingredients:
5 cups veggie stock (see previous recipe) or store bought
2 cups fresh spinach leaves
½ tsp. sea salt
½ tsp. pepper
½ tsp. garlic powder
28 oz. can crushed tomatoes in puree
15 oz. can rinsed red kidney beans
15 oz. can rinsed white kidney beans
12 oz. cheese tortellini
Parmesan cheese for taste

Pour veggie stock in a stockpot. Add spinach, salt, pepper, and garlic, and simmer on low for approximately 10 minutes until the spinach cooks down. While the spinach simmers, boil tortellini in a separate saucepan, drain, and set aside. To the veggie stock, add beans, and turn up the heat to medium high and bring the soup to a slow boil. Slowly stir in tortellini and reduce heat. Allow to simmer for 10 minutes. Remove from heat and serve with sprinkled Parmesan over top. Add salt and pepper to taste.

 

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