Spinach Tortellini Soup

Ingredients

• 9 oz Frozen Tortellini
• 5 oz Baby Leaf Spinach, coarsely chopped
• 1 medium Onion, finely chopped
• 32 oz Chicken Broth
• 14.5 oz Fire Roasted Crushed Tomatoes
• 3 cloves Garlic, minced
• 1 tsp Dried Basil
• 1/2 tsp Crushed Red Pepper
• Garlic Salt to taste
• Grated Parmesan Cheese
• Extra Virgin Olive Oil

Directions

• Heat some EVOO in a large pot over medium-high heat. Sauté Onions until soft and translucent, about 5 to 7 minutes. Add Garlic, cook for 1 or 2 minutes more.
• Pour Chicken Broth into pot and bring to a boil, about 5 minutes. Add Tortellini, return to a boil and cook 5 minutes more. Add can of Crushed Tomatoes, return to a boil. Reduce heat and simmer soup for 10 minutes.
• Stir Spinach into soup. Add Basil and Red Pepper Flakes and simmer for 5 minutes. Season with Garlic Salt.
• Serve with Grated Parmesan Cheese