Christmas Recipes: Tortellini Soup

This was the soup my mom always fixed for Christmas Eve dinner.  Since my dad is a minister, Christmas Eve was working evening and involved him coming in and out fom different services.  So, a warm, full soup was something she could do ahead and then we could enjoy it with a salad and crusty bread.  The colors are perfect for Christmas and the flavors are deep and inviting.  

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.