- Heat oil over medium high in a large pot. Add onions and saute until golden brown. Add stock and bring to a boil.
- Once boiling, add tortellini. Reduce heat to medium and cook until al dente.
- Add tomatoes and juice, arugula, dried basil and ground pepper. Simmer until arugula is wilted.
- Serve with Parmesan grated over top, if desired.
Sunday, November 8, 2015
Cheese Tortellini Soup
CHEESE TORTELLINI SOUP
1 package of refrigerated fresh tortellini
6 cups of chicken broth
1 large can of diced tomatoes
1 tbsp olive oil
1 onion, diced
2 handfuls of fresh spinach or arugula
1 tbsp dried basil
1 tsp freshly ground pepper