Ingredients
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2 (14 1/2 ounce) cans vegetable broth
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1 (14 1/2 ounce) can diced tomatoes (do not drain)
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4 cloves garlic, minced
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1 (10 ounce) package frozen spinach, chopped (no need to thaw or drain)
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1 onion, chopped
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1/4 cup red wine
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2 teaspoons dried oregano
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2 teaspoons dried basil
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2 tablespoons parmesan cheese, grated
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fresh ground black pepper, to taste
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4 ounces cheese-filled egg tortellini, dry
Instructions
- In a large pot, combine all ingredients except the tortellini and parmesan cheese.
- Bring to a boil.
- Reduce heat and simmer, covered, for about 20 minutes.
- While the tomato and spinach mixture simmers, prepare tortellini according to the package.
- Do not overcook- I prefer to undercook the pasta by a minute or two so it stays firm.
- Drain.
- Add tortellini to the tomato and spinach mixture and simmer for another 5 minutes.
- Serve the soup in bowls, topped with the parmesan cheese.