Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 yellow onion (, chopped)
  • 3 cloves garlic (, finely chopped)
  • 2 cans ((14.5-ounces each) Italian Diced Tomatoes with Basil, Garlic and Oregano)
  • 4 cups tomato/spaghetti sauce
  • 4 cups vegetable broth
  • 1 package ((12-ounces) frozen tortellini)
  • 1 bag ((10-ounces) fresh baby spinach)
  • salt and fresh ground pepper (, to taste)

Instruction

  • Combine olive oil and butter in a large soup pot; place over medium heat and cook until butter is melted.
  • Add onions; cook for 2 minutes, or until translucent.
  • Add garlic and continue to cook for 2 minutes, stirring occasionally.
  • Set heat to medium-high and stir in diced tomatoes and tomato sauce; bring to a boil.
  • Add vegetable broth; bring to a boil.
  • Add frozen tortellini and spinach.
  • Season with salt and fresh ground pepper.
  • Continue to cook over medium-high heat, stirring occasionally, for 10 minutes, or until tortellini is tender and soup is heated through.
  • Remove from heat and let stand 5 minutes.
  • Taste for seasoning and adjust accordingly.
  • Serve.