How to make spinach, tomato and tortellini soup


       Flu season has held us all in its grips for many months now, and with this fickle weather it seems as though none of us can stay completely well. This soup is easy to make, and the spinach and garlic in it will help rehabilitate your immune system so you may tackle your academics with ease.  

Madeline Walsh - Ship Life Editor

What you need: 

4 cups of chicken broth 

3 minced garlic cloves

1 tablespoon olive oil

1 chopped onion 

1 (14.5 oz) can of undrained petite diced tomatoes

9 oz package of refrigerated cheese tortellini 

½ teaspoon basil

½ teaspoon oregano

3 cups spinach 

1 cup water

Salt and pepper to taste

Large pot

What you do: 

Heat the olive oil in the pot over medium heat before adding garlic and onion. Stir often for three minutes or until the onions are translucent.  Pour in chicken broth, tomatoes, basil, oregano and water. Add salt and pepper. Bring to a boil before reducing to a simmer until tortellini is cooked through, for about six minutes. Stir in spinach and cook for two minutes before serving. 

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