This soup is SO easy! It came together in about 15–20 minutes! I was impressed with the taste, too, seeing the low number of spices! This was great with a nice baguette! I changed a couple things from the original recipe, including using frozen peas instead of fresh spinach, and I added a little heavy cream (leftover from our Dark Chocolate Mousse) to add a little thickness. We loved the peas, and I think I'd use them over spinach!
[ adapted from this recipe ]
1 Tbsp olive oil
1 small onion, diced
2 cloves of garlic, minced
1/2 tsp dried oregano
1/2 tsp Italian seasoning
1 (15-oz.) can diced tomatoes, undrained
4 cups chicken or vegetable broth
9 oz. tortellini, any variety, fresh or frozen
12 oz. frozen peas (or 3 cups of fresh spinach)
1/4–1/2 cup heavy cream (optional)
Salt and pepper, to taste
Grated Parmesan cheese, for serving (or 1 string cheese, snipped)
In a large pot, heat olive oil over medium-high heat. Add the onions and cook until slightly translucent, about 5 minutes. Add the garlic and cook, stirring frequently, just until fragrant, about 1 minute. Mix in the oregano, Italian seasoning, and diced tomatoes. Add the broth. Bring mixture to a boil. Add the tortellini to the pot and cook according to the package directions. One minute before the tortellini is fully cooked, stir in the peas (or spinach). Remove from heat. Stir in cream. Season with salt and pepper to taste. Serve topped with cheese as desired, and with a warm baguette.