RICHMOND, Va (WTVR) – This recipe is perfect for a Cold Winter’s night. Virginia This Morning Co-host, Jessica Noll shares her recipe for Festive Tortellini and Spinach Soup and shows how to create this healthy, delicious soup you can try out at home.
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.