I made this on a whim as I was looking for something “different” one night for dinner. It turned out fabulous and made for a great meal the next night as well!
Ingredients
- 3 Tbs unsalted butter
- 2 tsp minced garlic
- 2 medium celery stalks, chopped
- 1 large carrot, peeled, chopped
- 1 small onion, chopped
- 1 cup mushrooms, stemmed, chopped
- 1/2 red pepper, seeds/membrane removed, chopped
- 2 cups water
- 4-6 cups chicken broth
- 1 tsp italian seasoning
- 1 8 ounce can tomato sauce
- 12-16 oz fresh tortellini (can use frozen as well)
- salt and pepper to taste
- 16oz (or more) baby spinach, washed (can use frozen spinach as well)
- fresh grated parmesan cheese, optional
- fresh basil, optional
Instructions
- Over medium heat, melt butter in large pot
- Add garlic, cook for 3 minutes
- All all vegetables, cook for 10 minutes or until vegetables are soft
- Stir in italian seasoning
- Stir in water and broth, stir well, cook 5 minutes
- Add tomato sauce, mix well
- Simmer 7-8 minutes
- Stir in tortellini, cook for approximately 10 minutes
- Add salt and pepper to taste
- Stir in spinach until wilted
- Serve with grated parmesan/asiago cheese and sprinkle fresh basil over top
As always – enjoy!