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Spinach Tortellini Soup

Spinach Tortellini Soup is simple, satisficing, and full of superfoods to keep active. Very easy to freezes for easy meals.
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Total Time 30 mins
Course Soup
Servings 6

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.