Ingredients

The following ingredients have 6 Servings
  • 1 tbsp olive oil
  • 1/2 yellow onion (diced)
  • 1 small zucchini (chopped)
  • 3 cloves garlic (minced)
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp all-purpose flour
  • 4 cup chicken broth
  • 2 (14 oz) cans petite diced tomatoes
  • 3 tbsp tomato paste
  • 1 (9 oz) pkg tortellini
  • 1/4 cup grated parmesan
  • 3/4 cup plain greek yogurt (or heavy cream)
  • 1 1/2 cup fresh spinach (coarsely chopped)
  • fresh basil (julienned )
  • parmesan (grated or shaved)

Instruction

  • In a large stockpot or Dutch oven set over medium heat, add the olive oil. When the oil is hot, add the onion and zucchini, cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about a minute. Sprinkle in salt and pepper.
  • Add the flour and cook for another minute, taking care to not let the flour burn. Pour in the chicken broth, tomatoes, tomato paste and bring to a boil. When the mixture has reached a boil, add the tortellini and simmer until cooked throughout. Reduce the heat and add the parmesan, greek yogurt and spinach. Whisk to combine, let the soup cook until the spinach has wilted, serve immediately.