Tomato Tortellini Soup

Ingredients

• 1 large onion
• 2 garlic cloves, minced
• 2 stalks celery, chopped
• 2 red peppers, chopped
• 2 cups baby spinach or frozen spinach
• 2 cups diced tomatoes or

  1 (14 ounce) can diced tomatoes

• 1 cup frozen corn
• 2 cups tomato sauce
• 8 cups low sodium chicken broth
• 1/2 tablespoon dried basil
• 1 tablespoon dried oregano
• 1/4 teaspoon dried hot chili peppers (or more to taste)
• 1 cup fresh basil leaf, torn
• 2 cups tortellini (fresh or frozen)
• salt and pepper (to taste)

Directions

1. 1

   In a large post saute the onions and garlic until transparent. Add celery, red pepper, tomatoes and corn; cook for about 3 minutes.

2. 2

   Add tomato sauce and chicken stock; bring to a boil. Turn down to a simmer; add the spinach, salt, pepper and dried spices. Let this cook for a few minutes so the spinach wilts.

3. 3

   Add the fresh basil and the tortellini; let cook for about 10 minutes more or until the pasta is cooked.

4. 4

   Garnish with Parmesan cheese (optional).