Sunday, September 16, 2012

Artichoke, tortellini and Tomato Soup

My dear friend Christina made this soup for a lady's baby shower. I absolutely fell in love with it. I made it tonight and it was a BLISS! Healthy to eat and easy to make.

2 tbsp olive oil
6 white mushrooms, sliced
1 medium onion, chopped
1 can quartered artichoke heart, drained
4 cup chicken broth
1 can (28 oz) crushed tomatoes
9 oz cheese tortellini
1 lb fresh spinach, coarsely chopped

Heat a large soup pot over med-high heat. Heat olive oil, mushrooms, and onions, season with salt and black pepper. Cook for 5 minutes. Add artichoke, chicken broth, and tomatoes, bring to boil. Add tortellini and return to boil, then reduce heat to simmer for about 4-5 minutes. Fold in spinach, top soup with parmesan cheese if desired.

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