Easy and Quick ·
Sicilian Lemon balsamic ·
Soups and Breads ·
Tuscan Herb olive oil ·
Tuscan Spice blend ·
Spinach Tortellini Soup
Spinach Tortellini Soup
5 minutes
20 minutes
Soups and Breads
Ingredients
- 2 tablespoons Fustini's Tuscan Herb olive oil
- 1 large shallot, sliced
- 1 Parmesan rind
- Kosher salt
- 1 tablespoon tomato paste
- 1/4 teaspoon crushed red pepper flakes
- 5 sprigs of fresh thyme
- 5 sprigs of fresh oregano
- freshly ground black pepper
- 1 (28-oz.) can diced fire-roasted tomatoes
- 3 tablespoons grated Parmesan, plus more for serving
- 2 quarts vegetable broth
- 20 oz. fresh or frozen cheese tortellini
- 4 cups baby spinach
- 1 teaspoon Fustini's Sicilian Lemon balsamic
Directions
- In a large pot over medium heat, heat olive oil. Add shallot, Parmesan rind, and 1 teaspoon salt. Cook, stirring often until shallot begins to brown, 3 to 5 minutes. Add tomato paste, red pepper flakes, thyme, oregano, and ¼, teaspoon pepper and cook, stirring constantly, until colors deepen, about 3 minutes.
- Add canned tomatoes and cook, stirring occasionally, until thickened and reduced by 1/4, 4 to 6 minutes. Sprinkle Parmesan over and cook, stirring constantly, until fragrant, about 1 minute. Add broth and salt if necessary, and bring to a boil. Add tortellini and cook, stirring occasionally to ensure nothing sticks to the bottom of the pot, until just tender, about 3 minutes. Turn off the heat and stir in spinach, and balsamic. Serve topped with more Parmesan.
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