Date Posted: 12/17/2010
1 Tbl olive oil
1/2 c minced onion
1 clove garlic, minced
4-6 c chicken broth (or vegetable broth)
1 can (14 oz) whole tomatoes, coarsley chopped
1 pkg (9 oz) tri-color cheese tortellini
fresh ground black pepper
1 pkg (10 oz) frozen spinach,thawed & chopped
1 can (small or large, your choice) chick peas (optional)
1/4 c freshly grated parmesan cheese
In a soup pot, heat olive oil over medium heat.
Saute onions & garlic, stirring til onions are translucent, 5-7 minutes.
Add broth, bring to boil & add tortellini & cook as pkg directs.
When tortellini is almost done, add tomatoes & spinach, and chick peas (optional).
Season to taste with salt & pepper (i use no salt, but am liberal with the pepper)
Ladle into bowls & top each with shredded parmesan.
A good hearty soup that will fill you up. Round out meal with a green leafy salad & crusty french bread.
Easy & fast when you don't have time to be in the kitchen.
This recipe is from the back of a Swanson soup can, which i tweaked a little.
It's great for a busy day, and if you have leftovers, reheats nicely.