One of my college BFF’s posted this recipe a few weeks back and I knew I had to try it. It looked so good. It was super easy, few ingredients and tasted fantastic. She found it on Shutterbean.com. (The original recipe used some red pepper flakes of which I left out.) Thanks again Hanbone! Check her own blog out at Heart To Heart. Genuine, profound, thought provoking & authentic. Doesn’t get much better than that. Love reading about her life and her heart.
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, thinly sliced (I used minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt & pepper
- 14.5 oz can diced tomatoes
- 32 oz. chicken stock
- 10 oz. package cheese tortellini
- 6 oz. fresh baby spinach
- grated Parmesan, for serving
Dice up your onions. Heat up your olive oil over medium-high heat. Sauté your onions, add your oregano, basil and garlic. Then slowly add in your diced tomatoes.
Slowly add in chicken broth and bring to a gentle boil for 10-12 minutes.
Add in your tortellini and cook for another 5-6 minutes.
Finally, add in your spinach. Slowly stir it in. Cook for another 3-4 minutes.
Place in bowls and sprinkle on some shaved parmesan. YUM. A cozy dinner or lunch that takes barely any time at all.