Ingredients

The following ingredients have 6 Servings
  • 2 lb Roma tomatoes* ((about 10 medium))
  • 1 1/2 Tbsp extra virgin olive oil
  • 1 yellow onion finely chopped ((1 1/2 cups))
  • 6 cloves garlic, (minced )
  • 8 cups low-sodium chicken broth, (then more to thin if desired)
  • 1 (20 oz) pkg. refrigerated three cheese tortellini
  • Salt and freshly ground black pepper, (to taste)
  • 1 tsp granulated sugar
  • 6 - 9 oz fresh spinach, (chopped)
  • 3 Tbsp chopped fresh basil
  • 3/4 cup finely shredded Parmesan cheese, (for serving)

Instruction

  • Heat a pot of water to a boil and fill a medium mixing bowl with ice water. Once water in pot boils, carefully drop tomatoes into water and boil until easy to peel, about 4 minutes (if a few of them aren't peeling easily even once you slice through the skin, you can cut an "X" in the bottom of the tomato then return to water for about another minute until skins slightly pull alway). 
  • Remove from boiling water, let cool on a cutting board (or for faster cooling chill in a bowl of ice water) then peel seed and dice into bite size pieces, set aside.
  • In a pot, heat olive oil over medium heat, add onion and saute until tender, about 5 - 6 minutes. Add garlic and saute 30 seconds longer. 
  • Pour in chicken broth and sugar, season with salt and pepper to taste, then bring to a boil over medium-high heat.
  •  Once it reaches a boil, add tortellini, season with salt and pepper to tastes and boil 7 minutes (or longer if directed on tortellini package).
  • Stir in tomatoes, spinach and basil and cook until heated through and spinach wilts, about 30 seconds. Thin soup with more chicken broth if desired. Serve warm topped with Parmesan cheese.