Baked Pizza Soup

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Tomato Tortellini Soup

 

1 onion, diced

2 garlic cloves, minced

2 celery stalks, chopped

2 red peppers, chopped

2 cups packed fresh baby spinach

2 roma tomatoes, chopped

1 cup frozen corn

2 cups tomato sauce

6-8 cups vegetable stock

1/2 T. dried basil

1 tbsp dried oregano

1 cup fresh basil leaves, torn

2 cups fresh or frozen tortellini

Salt and pepper to taste

 

In a large pot sauté the onions and garlic until

transparent. Add all remaining vegetables; cook for

about 3 min. Add the tomato sauce and vegetable stock;

bring to a boil. Turn down to a simmer; add the

spinach, salt and pepper and dried spices. Let this

cook for a few minutes so the spinach wilts. Add the

fresh basil and the tortellini; let cook for about 10

min. more, or until the pasta is cooked. Serves 6 to 8

 

 

 

 

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