Spinach Tortellini Soup
½ stick butter
1 small onion chopped
2 teaspoons basil
1 teaspoon tarragon
1 tablespoon parsley
1 clove garlic (chopped)
1 large can Rotel tomatoes (I used “hot”)
8-10 cups chicken broth
Red pepper to flavor (up to 1 teaspoon)
1 package fresh spinach (chopped)
2 packages frozen tortellini
Melt butter in bottom of large sauce pan. Add onion, basil, tarragon, parsley, and garlic. Cook until onion slightly transparent.
Add Rotel. Stir and simmer another couple of minutes.
Pour in chicken broth and bring to a simmer.
Taste broth and add red pepper to your desired taste.
Keep soup on low until 15 minutes ready to serve.
15 minutes prior to serving, bring soup to boil.
Add tortellini to boiling soup, reduce heat to medium.
Serve after 5 minutes or when tortellini is cooked (will generally float when ready to eat)