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
- 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.
- When onions are brown, add wine, garlic salt, pepper, Italian seasonings, and balsamic vinegar. Cook for 5 minutes to allow wine to reduce.
- 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.