Name: Spinach and Tortellini Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Ingredients: 2 (14.5 ounce) cans beef broth; 2 1/4 cups tomato juice; 2 (28 ounce) cans Tuttorosso® Peeled Plum Tomatoes 28 oz; 1 (10 ounce) package frozen chopped spinach, thawed; 1 (9 ounce) package cheese tortellini; 2 garlic cloves, minced; 1/3 teaspoon black pepper; Grated Parmesan cheese

The secret to this recipe is the little time it takes for all the ingredients to combine and create its peppery, garlic flavor. Adding freshly grated Parmesan to the top of each bowl, takes it to a whole other level.

Ingredients

2 (14.5 ounce) cans beef broth
2 1/4 cups tomato juice
2 (28 ounce) cans Tuttorosso® Peeled Plum Tomatoes 28 oz
1 (10 ounce) package frozen chopped spinach, thawed
1 (9 ounce) package cheese tortellini
2 garlic cloves, minced
1/3 teaspoon black pepper
Grated Parmesan cheese

Instructions

Step one

In a soup kettle combine the beef broth, tomato juice and peeled plum tomatoes.

Step two

Tear tomatoes with fingers to create large chunks. Add thawed spinach, tortellini, garlic and black pepper. Cook for 35 minutes to blend flavors. Sprinkle with Parmesan cheese before serving.