Italian Soups and Salads Recipes - Spinach and Tortellini Soup

Ingredients            

• 3 medium onions, finely chopped

• 5 cloves garlic, minced

• 1 teaspoon dried Italian seasoning, crushed

• 1 tablespoon olive oil

• 2 14-ounce cans chicken broth

• 2 cups water

• 1 9-ounce package refrigerated cheese-filled tortellini

• 2 cups fresh sugar snap peas, trimmed and halved crosswise

• 2 cups shredded fresh spinach

• 2 teaspoons lemon juice

• 2 tablespoons finely shredded Parmesan cheese

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Method:

1. In a 4-quart Dutch oven cook onions, garlic, and Italian seasoning in hot olive oil about 5 minutes or until onion is tender.

2. Add chicken broth and the water. Bring to boiling. Add tortellini. Return to boiling; reduce heat. Simmer, uncovered, for 4 minutes.

3. Stir sugar snap peas, spinach, and lemon juice into mixture in Dutch oven. Return to boiling; reduce heat. Simmer, uncovered, for 2 minutes more.

4. Sprinkle individual servings with Parmesan cheese.