Tomato, Tortellini, Florentine Soup

Have you heard the latest …It is colder than Mars in some parts of the US…how insane is that!!  It is definitely hot soup weather here.  So if Jack Frost is nipping  chomping at your nose, warm up with Tomato, Tortellini, Florentine soup.  This soup-er ridiculously easy, quick and tasty soup is my new favorite.    Serve it hot with a crusty bread for a satisfying lunch or supper. 

 

Tomato, Tortellini, Florentine Soup
Adapted from Food network

Serves 4

1 Tablespoon olive oil
3 ounces minced onion
1 clove garlic, minced
½ teaspoon crushed red peppers
1 14-ounce can whole tomatoes, coarsely chopped
4 – 6 cups chicken stock
9-ounce fresh, frozen or dried cheese tortellini
5 ounces fresh or frozen spinach, coarsely chopped
Salt and pepper, to taste
¼ cup freshly grated Parmesan cheese

In a 3 –quart stock pot, heat the olive oil over medium heat.  Add the minced onions, garlic and crushed red peppers and sauté until onions are translucent.  Increase the heat to high; add the tomatoes and broth and bring it to boil.  Add the tortellini and cook until the pasta is cooked.   Stir in the fresh or frozen spinach until wilted, 1 to 2 minutes.  Serve sprinkled with grate cheese.