Operation ‘Eat Red Meat’ is well underway and I am constantly looking for ways to boost my red meat, without needing to eat a steak! This recipe I found on Annies Eats as Tortellini Soup, but it is also a recipe my Dad used to make all the time in winter, although he puts lentils and beans in his.
Given my dairy allergy, it wasn’t possible for me to just go pick up a packet of Leggos Ravioli, so we had to make a special journey to Thomas Dux for a packet of Passion Pasta Beef Ravioli.
That said, this is super quick to whip up mid week and with spinach included, it gave a good iron hit for me 🙂
Via Annies Eats
1 tbsp. olive oil
½ cup onion, chopped
2 cloves garlic, minced
½ tsp. dried oregano
1 (15 oz.) can diced tomatoes, with juices
4 cups low-sodium vegetable broth (or chicken broth)
9 oz. tortellini, any variety (fresh or frozen)
3 cups fresh baby spinach, loosely packed
Salt and pepper
Grated Parmesan, for serving
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions to the pan and cook until beginning to soften, about 5 minutes. Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute. Mix in the oregano and diced tomatoes. Add the broth to the pot. Bring the mixture to a boil. Add the tortellini to the pot and cook according to the package directions. One minute before the tortellini is fully cooked, stir in the spinach. Remove from the heat. Season with salt and pepper to taste. Serve warm with grated Parmesan as desired.