Tomato Tortellini Soup Recipe

Servings: 8

Total Time: 40 minutes

Cookware:

• 2.2 Qt Saucepan: Halve recipe

• 5.7 Qt Round Dutch Oven: Standard recipe

• 8 Qt Oval Dutch Oven: Double recipe

Ingredients:

• 1 medium onion, diced

• 3 garlic cloves, minced

• 1 teaspoon olive oil

• 1 rosemary sprig, chopped

• 28 oz can diced tomatoes

• 15 oz can tomato sauce

• ½ teaspoon oregano

• 4 basil leaves, sliced, extra for garnish

• ½ teaspoon salt

• ¼ teaspoon pepper

• 4 cups chicken stock

• ½ cup heavy cream

• 20 oz tortellini

• ½ cup shredded parmesan cheese, extra for garnish

• 1 cup baby spinach

Directions:

1. In your Larder & Vine Dutch Oven, heat oil over medium heat. Sauté onion, garlic, and rosemary until onions are translucent, about 5 minutes.

2. Add diced tomatoes, tomato sauce, oregano, salt, pepper, chicken stock, and heavy cream and stir to combine. Let simmer for about 20 minutes.

3. Add tortellini and cook for about 12 to 15 minutes or until the tortellini is tender and cooked through. Stir in the parmesan cheese and spinach.

4. Garnish with extra parmesan and enjoy!