Fire Roasted Tomato and Spinach Tortellini Soup - Lizee Angel
Hey ya’ll! I see your eyes, judging me for not posting for a while. Cut it out. So much has been happening in life and the world! As we know, we’re currently on lockdown across the globe, being safe at home while people, nature and spirits heal and fight off a pandemic. Also, my day
Ingredients
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1/2 tbsp dried fennel
- 2 tsp cracked black pepper
- 1 tsp worcestershire
- 1 15 oz can diced fire roasted tomatoes
- 3 cups vegetable stock
- 16 oz cheese tortellini
- 4 cups baby spinach
- Salt to taste
- Parmesan for serving (optional)
- optional:
- up to 1/4 cup heavy cream
Directions
- 1
In a pot over medium heat, melt butter.
- 2
Add garlic and sauté until just fragrant and light brown, about 1 minute. Be sure not to burn the garlic to avoid a bitter taste in the soup.
- 3
Next add in Italian seasoning, fennel and black pepper and cook for 1 minute to open up the spices.
- 4
Add Worcestershire sauce and tomatoes and stir to combine. Reduce heat to medium-low and allow to begin to simmer.
- 5
Add stock and bring to a boil. You want the liquid to be in a full boil when adding the tortellini to make sure it is not over cooked and too soft in the end.
- 6
Add the tortellini and cook for 3 mins. Add the spinach and stir to distribute evenly. Simmer for an additional 2 minutes.
- 7
For a more creamy soup, add up to 1/4 cup of heavy cream and stir.
- 8
Remove from heat and serve hot. Top with cracked black pepper and parmesan. Enjoy!