What You Need:
1- 28oz can diced tomatoes
4 cups chicken stock (I use homemade)
1.5 cups water
1tsp basil (I used fresh basil I had frozen and chopped)
3 cloves garlic, finely grated or chopped
1 small bunch of spinach, roughly chopped (or 1 package frozen, chopped)
1 onion, diced
1 green bell pepper, chopped
1 can kidney beans, rinsed
tbsp cooking oil
salt and pepper
1 small package stuffed tortellini (we used cheese)
How to Make it:
In a soup pot, heat your oil over medium heat. Add in your diced onions and cook until tender and translucent. Add in your garlic and cook another minute.
Add in your stock, water, peppers, canned tomatoes, beans, oregano, basil, and salt and pepper to taste.
In a separate pot, cook your tortellini according to package instructions and preferred tenderness. When done, drain and add to soup. Add in your spinach and cook 3 minutes or until just wilted and soft.
This soup was very hearty and tasted wonderful! Ours was heavier on the pasta than is probably needed, but we like our pastas.
This recipe makes a good sized batch, too, so there is plenty for leftovers!