TORTELLINI AND TOMATO SOUP WITH ROSEMARY
Source: Cottage Living magazine 10/2007. In place of spinach in this soup, you can substitute any leafy green, such as Swiss chard, escarole, and arugula.
Provided by Eris4752
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and saute five minutes or until softened. Add tomato, and cook 1 minute. Stir in broth and rosemary, and bring to a boil; reduce heat, and simmer, covered, five minutes. Add pasta, stirring to blend, and simmer five to six minutes more.
- Add spinach, salt, and pepper. Simmer, stirring often, three minutes or until spinach is wilted and pasta is just tender,. Ladle soup into bowls, and sprinkle with cheese or stir in a spoonful of pesto.
Nutrition Facts : Calories 186.3, Fat 12.6, SaturatedFat 2.1, Sodium 132.4, Carbohydrate 12.8, Fiber 2.2, Sugar 4.5, Protein 9.2
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Prembahadurbk Prembah durbk
[email protected]This soup was amazing! I loved the combination of flavors and the tortellini was cooked perfectly. I will definitely be making this soup again and again.
Purple Pie
[email protected]This was a great recipe! I made it for my family and they loved it. The soup was flavorful and the tortellini was cooked perfectly. I will definitely be making this soup again.
Anointed peter
[email protected]This soup was easy to make and very flavorful. I used a can of diced tomatoes instead of fresh tomatoes, and it turned out great. I will definitely be making this soup again.
mina ashrf
[email protected]This tortellini and tomato soup was delicious! The flavors were well-balanced and the soup was very hearty. I added some extra vegetables to the soup, such as carrots and celery, and it turned out great. I will definitely be making this soup again.