RICHMOND, Va (WTVR) – Virginia This Morning’s own Jessica Noll shares the recipe for ‘Festive Tortellini and Spinach Soup’ and shows us how to create this healthy, delicious soup that’s easy to put together around the time-starved holiday season!
Holiday Favorite: Festive Tortellini and Spinach Soup
32oz. Low-sodium chicken broth
1 pkg. (9oz.) refrigerated tortellini of your choice
1 can (15 oz.) white kidney beans or cannellini beans, rinsed & drained
1 can (14 oz.) Italian diced tomatoes, undrained
1/4 tsp. salt
1/8 tsp. black pepper
3 cups fresh baby spinach
¼ shredded Asiago cheese
- In a large saucepan, bring broth to a boil. Add tortellini; reduce heat. Simmer, uncovered for 5 minutes. Stir in the beans, tomatoes, salt and pepper; return to a simmer. Cook 4-5 minutes longer until tortellini are tender.
- Stir in spinach; cook until spinach is wilted. Top servings with cheese.
Optional upgrade – include 1 small diced onion – sautéed until soft with 1 Tbsp. Olive Oil before adding broth and bringing to a boil.
Optional upgrade – brown ½ – 1lb. Italian sweet sausage and mix in as you add the beans, tomatoes, salt and pepper.