Tortellini Soup

When my dad had sinus surgery around 12 years ago, a woman from his church brought a pot of this soup by.  It was an instant family favorite and has been a soup that my mom fixed several times a winter and now I make it for myself and friends.  I’ve tweaked the original recipe, but it still is quick and easy to fix.  Feel free to make it a day in advance because it gets better every day. 

Ingredients:

2 tablespoon olive oil

½ onion (about ½ cup) diced red onions

4 cups chicken broth (or vegetable broth for vegetarians)

1 tsp. garlic salt (with parsley)

1 tbls. Italian seasoning

¼ tsp pepper

1 cup red wine

1 tbls balsamic vinegar

1 16oz. can of navy beans, rinsed and drained

1 14.5oz. can of petite diced tomatoes with liquid

1 10 oz. can of Rotel (or diced, spicy tomatoes available in mild, original, and hot), drained

1 10oz. box of chopped spinach

1 14oz. bag of frozen cheese tortellini

Directions:

1. Set the burner to a medium heat.  Pour olive oil into a pot. .  When oil is hot, add onions.  Cook for 5 minutes, stirring occasionally.
2. When onions are brown, add wine, garlic salt, pepper, Italian seasonings, and balsamic vinegar.  Cook for 5 minutes to allow wine to reduce. 
3. Add broth, both types of tomatoes, beans, and spinach.  Bring to a boil.  Once boiling, add the tortellini.  Reduce heat and simmer for around an hour.   After an hour, the soup is ready to eat.