Christmas Tortellini and Spinach Soup

Christmas Tortellini and Spinach Soup.jpg


2 (14.5 ounces) cans vegetable broth

1 (9 ounces) package refrigerated cheese tortellini

1 (15 ounces) can white kidney beans, drained and rinsed

1 (14.5 ounces) can Italian diced tomatoes, undrained

¼ teaspoon salt

⅛ teaspoon pepper

3 cups fresh baby spinach

3 Tablespoons fresh basil, minced

¼ cup Asiago cheese, shredded


In a large saucepan, bring broth to a boil. Add tortellini and reduce heat, simmering uncovered for 5 minutes. Stir in salt, pepper, beans, and tomatoes, cooking for an additional 5 - 6 minutes, or until tortellini is tender. Stir in spinach and basil, cooking until spinach is wilted. Top with cheese before serving.

Recipe by Mischell