Spinach Tortellini Soup

Ingredients

• 2 Tbsp olive oil
• 1 small yellow onion
• 4 cloves garlic
• 1 can tomato sauce
• 1 can crushed or diced tomatoes
• 4 cups vegetable broth
• 1.5 tsp dried basil
• 1.5 tsp dried oregano
• 15-20 cranks fresh cracked pepper
• 1 package frozen cheese tortellini
• 1 box frozen spinach
• Salt to taste

Directions

1. Cut the onion into a small dice and mince the garlic. Set a large pot over medium-low heat, add the olive oil, onion, and garlic, and cook until the onion has softened and turned translucent, about 5 minutes.
2. Pour in the tomato sauce, the crushed (or diced) tomatoes, and the vegetable broth. Add the basil, oregano, and a generous amount of freshly cracked pepper, then give everything a good stir. Raise the heat to medium-high and let the pot come to a simmer, about 10 minutes.
3. Add the frozen tortellini and frozen spinach straight from the freezer. Keep cooking over medium-high heat, stirring here and there to help the spinach loosen up and blend into the soup. When the soup is heated through, the spinach is fully incorporated, and the tortellini is tender, about 10 minutes, taste and add salt if it needs it.