Spinach Tortellini Soup
By: Layne Diehl
Published: Thursday, December 12, 2013 - 1:57pm

Ingredients




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

Preparation

1 Melt butter in bottom of large sauce pan. Add onion, basil, tarragon, parsley, and garlic. Cook until onion slightly transparent. 2 Add Rotel. Stir and simmer another couple of minutes. 3 Pour in chicken broth and bring to a simmer. 4 Taste broth and add red pepper to your desired taste. 5 Add spinach. 6 Keep soup on low until 15 minutes ready to serve. 7 15 minutes prior to serving, bring soup to boil. 8 Add tortellini to boiling soup, reduce heat to medium. 9 Serve after 5 minutes or when tortellini is cooked (will generally float when ready to eat)

About

A little spicy and a lot of goodness. A family favorite!