Spinach Tortellini Soup
Spinach Tortellini Soup is simple, satisficing, and full of superfoods to keep active. Very easy to freezes for easy meals.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small yellow onion, chopped
- 1/2 tablespoon garlic, minced
- 8 cups chicken or vegetable broth
- 3 large celery stalks, chopped
- 3 large carrots, peeled & chopped
- 1 cup mushrooms, sliced
- 2 tablespoons fresh basil, minced or 2 teaspoons dry
- 2 tablespoons fresh parsley, minced or 2 teaspoons dry
- 9 ounces frozen or refrigerated tortellini
- salt & pepper to taste
- 3 cups fresh baby spinach
- 1/2 cup quinoa rinsed well
- 1 can chickpeas drained and rinsed
Instructions
- In a large pot or Dutch oven, heat oil over medium heat, saute onion, celery, and carrots. Stir occasionally for 5 minutes. Reduce heat to low, add mushrooms, butter, and garlic. simmer for 3 minutes. Stir in broth, basil, parsley, salt, and pepper, bring to a boil.Cover and simmer for 10 minutes. Add quinoa, chickpeas, and tortellini. Cook for 10 minutes.Add spinach and simmer for additional 5 minutes.
