Name: Tortellini Soup
Yield: 6
Ingredients: 1 tbsp Olive Oil; 1 medium onion, small dice; 3 cloves garlic, minced; 6 cups low-sodium vegetable broth; 15 oz fire-roasted diced tomatoes; 1 tsp Italian seasoning; ¼ tsp salt; ¼ tsp black pepper; 9 oz cheese tortellini; 15 oz Cannellini beans, drained and rinsed; 5 oz baby spinach; 2 tbsp lemon juice

Yields6 Servings

1 tbsp Olive Oil

1 medium onion, small dice

3 cloves garlic, minced

6 cups low-sodium vegetable broth

15 oz fire-roasted diced tomatoes

1 tsp Italian seasoning

¼ tsp salt

¼ tsp black pepper

9 oz cheese tortellini

15 oz Cannellini beans, drained and rinsed

5 oz baby spinach

2 tbsp lemon juice

Dice onion and mince garlic.

Heat oil in large soup pot over medium heat. Add onion and garlic; sauté until softened, about 4 minutes.

Add broth, tomatoes, Italian seasoning, salt and pepper. Bring to a boil.

Add tortellini and beans. Gently boil for 5 minutes.

Reduce heat to a simmer, add spinach, cook for another 2 minutes.

Turn off heat; add lemon juice; stir to combine.

Ingredients