Tortellini and Tomato Soup with Rosemary

Fresh pastas, a true boon to getting dinner on the table fast, can be found in the refrigerated section of most supermarkets. Keep quality store-bought ingredients like pesto on hand to enhance the flavor of your recipes. In place of spinach in this soup, you can substitute any leafy green, such as Swiss chard, escarole, or arugula. Prep: 10 minutes; Cook: 20 minutes.
Makes 4 to 6 servings (about 9 cups)


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3 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes, drained
6 cups low-sodium chicken broth
2 teaspoons chopped fresh rosemary or 1/2 teaspoon crumbled dried rosemary
12 ounces fresh meat- or cheese-filled tortellini or 9 ounces fresh ravioli
3 cups chopped fresh spinach leaves or 1 (10-ounce) package frozen leaf spinach, thawed and drained
Sea salt, to taste
Freshly ground pepper, to taste
Topping: prepared pesto or freshly grated Parmesan cheese


1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté 5 minutes or until softened. Add tomato, and cook 1 minute. Stir in broth and rosemary, and bring to a boil; reduce heat, and simmer, covered, 5 minutes. Add pasta, stirring to blend, and simmer 5 to 6 minutes more.

2. Add spinach, salt, and pepper. Simmer, stirring often, 3 minutes or until spinach is wilted and pasta is just tender. Ladle soup into bowls, and sprinkle with cheese or stir in a spoonful of pesto.

Created date

October 2007