Soups & Stews

Tortellini Tomato Spinach Soup

  • 1 tablespoon of Massimo Gusto Extra Virgin Olive Oil or Massimo Gusto Pure Grape Seed Oil
  • 1/2 cup minced onion (about 1/2 small onion)
  • 1 garlic clove, minced
  • 4 -6 cups chicken broth or 4 -6 cups vegetable broth
  • 1 (14 ounce) can whole tomatoes, coarsely chopped
  • 1 (9oz) package fresh tortellini or 1 (9oz) package of dried tortellini
  • kosher salt
  • cracked black pepper
  • 10 ounces fresh spinach or 10 ounces frozen spinach, defrosted and chopped
  • 1/4 cup freshly grated parmesan cheese (optional)

In a soup pot, heat olive oil over medium high heat.

Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.

Add broth and tomatoes, turn heat up to high, and bring to a boil.

Add the tortellini and cook according to package instructions.

When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.

Serve immediately.

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