A quick and easy spinach tortellini soup full of veggies and a rich tomato broth. It's perfect for freezing, so save some for a rainy day!
Total Cost: $8.48 recipe / $1.06 serving
Author: Beth M
1small yellow onion $0.57
1 28 oz. cantomato sauce$1.50
1 28 oz. cancrushed or diced tomatoes $1.50
1tspdried basil $0.05
1tspdried oregano $0.05
15-20cranks fresh cracked pepper $0.05
1 12 oz. packagefrozen cheese tortellini $2.99
1 10 oz. boxfrozen spinach $1.25
2tspor to taste salt $0.05
Dice the onion and mince the garlic. Cook both in a large pot along with the olive oil over medium-low heat until they are soft and transparent (about 5 minutes).
Add the can of tomato sauce, the can of crushed (or diced) tomatoes, and one can full of water to the pot. Add the basil, oregano, a healthy dose of freshly cracked pepper, and stir to combine. Increase the heat to medium-high and bring up to a simmer (about 10 minutes).
Add the frozen tortellini and frozen spinach (no need to thaw either one). Cook over medium-high heat, stirring occasionally to break up the frozen spinach. Cook until the heated through, the spinach has completely incorporated, and the tortellini is tender (about 10 minutes). Season to taste with salt – I used 2 teaspoons.
Serve with crusty bread and a sprinkle of cheese if desired!