RUSTIC HOMEMADE TORTELLINI SOUP WITH TOMATO, BASIL, AND SPINACH
FRESH VS FROZEN SPINACH
You can definitely substitute fresh spinach with frozen for this recipe. Spinach is a frozen vegetable with flavor that holds up to the freezing process and retains its texture. Fresh spinach provides more folate, a B vitamin that, according to some studies by the American Heart Association, it’s believed to prevent heart disease.
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2
Tbsp
extra virgin Greek olive oil
-
1
onion
diced
-
2
cloves
garlic
minced
-
A pinch of crushed red pepper flakes
to taste
-
3
cups
vegetable stock
-
14.5
ounce
can of diced tomatoes
-
8
ounces
tomato sauce
-
½
tsp
dried basil
-
1
tsp
oregano
-
1
tsp
thyme
-
Sea salt and freshly ground black pepper to taste
-
8
ounces
cheese tortellinis
the refrigerated kind
-
1/2
cup
freshly grated Kefalotyri or Parmesan cheese
-
1 1/2
cups
fresh spinach leaves
packed
-
Warm the olive oil in a large saucepan over medium heat. Add the onion and cook, occasionally stirring, for 5-6 minutes, until translucent. Add the garlic and cook for another minute.
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Add the vegetable broth, diced tomatoes, tomato sauce, oregano, and thyme. Season with salt and pepper. Taste broth and adjust seasonings if needed.
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Bring the mixture to a gentle boil, and then add the tortellini. Cook for a few minutes, until tortellini are tender.
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Remove from heat and stir in spinach and Kefalotyri cheese. Serve warm.