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Vegetable Tortellini Soup

Vegetable Tortellini Soup 1 tbsp. olive oil
2 carrots, chopped
1 stick celery, chopped
1 medium onion, chopped
1 tsp. minced garlic
3 (14.5 oz.) cans chicken broth
1 (14.5 oz.) can of diced tomatoes
1 (9 oz.) package of frozen or refrigerated tortellini
3 c. fresh spinach, chopped
1/2 tbsp. balsamic vinegar
1/4 tsp. pepper
Salt to taste
Parmesan cheese, grated

 


In a large pot over medium high heat sauté carrots, celery and onion in oil. Cook until vegetables are tender. Add garlic and cook for 1 minute longer. Add broth and tomatoes. Bring to a boil. Reduce heat and simmer covered for 10 minutes. Add tortellini and cook for 7 to 9 minutes uncovered at medium high heat until tortellini is almost tender. Add spinach, vinegar, pepper and salt. Cook until heated through. Serve in bowls topped with parmesan cheese if desired. Makes 6 servings.

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