I live in the Midwest and about this time of year, the humidity begins its steady, sticky rise. Except for the last week and a half as it’s been cool, gray, rainy, and confirming that, yes, indeed, I could totally live in the Pacific Northwest. I’m on the downward end of a lovely head cold. It seems we did too good of a job teaching the girls that sharing is caring, even though there are just some things no one wants. So, between living a hop, skip, and a jump away from work, the weather, and a cold, this soup was the perfect quick meal to prepare and eat over the lunch hour.
- 1 tbsp. olive oil
- 1/2 cup onion, chopped
- 3 garlic cloves, chopped
- 1/2 tsp. dried oregano
- 1 (150z.) can of Italian diced tomatoes
- 1 32oz. container of chicken broth
- 1 90z. container of cheese tortellini
- 3 cups fresh spinach
- freshly cracked S&P
- Parmesan cheese
In a large stock pot, heat olive oil over medium-high heat. Add the onions and cook until translucent, about 3-5 minutes. Add in the garlic, stirring for a minute to incorporate in with the onions. Add the diced tomatoes and dried oregano. Add the chicken broth to the pot and allow to boil. Once boiling, add the tortellini and cook according to package directions. One minute before the tortellini is done, add in the spinach. Reduce heat. Season with S&P, ladle into bowls and top with grated parmesan cheese.