Spinach Tortellini Soup

(Originally from Shutterbean.com)

I’m a big fan of spinach. I’m also a big fan of things that include carbs and cheese, so this works pretty well for those purposes. Up in Massachusetts lately, we’ve had a lot of snows, and about the same amount of snow days. Nice, but as a poor college student, my apartment has been pretty cold. For me, this means it is time for mass amounts of soups and other warm foods.

But anyway. On to the recipe.

 

A splash of olive oil or vegetable oil

1 chopped up onion

2 chopped garlic cloves

A few dashes of dried basil

A few dashes of dried oregano

Salt and pepper

Can of diced tomatoes (15 oz)

32 oz of Vegtable stock (I used Better than Bullion, so a teaspoon and a half of that, and four cups of water)

10 oz of Tortellini

A few handfuls of spinach

Sprinkle with parmesan

 

Chop up your onion and garlic. Throw in some olive oil in a pot that you left on the burner too long.  Put a little garlic in, then let it burn slightly. Put in the rest of the onions and garlic. Season with salt and pepper. After nice and cooked, put your tomatoes in the pot with your bullion and water. Let it boil. Remember you forgot basil and oregano and throw that in.  Put in your tortellini. Cook until soft. Put in your handfuls of spinach. Stir in a cook a while longer.

Sprinkle with your roommate’s parmesan and chow down.

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