Tortellini Soup
Simple Soup with a gourmet taste.
Servings Prep Time
6 20
Cook Time
15
Servings Prep Time
6 20
Cook Time
15
Instructions
  1. Ingredients: 1 Onions, diced 2 cloves Garlic, sliced thinly 4 – 5 Tablespoons Capizzano’s UP Extra Virgin Olive Oil 1 box of Organic Bone Broth (chicken) 1 jar of Pomodoro e Basilico sauce Pinch of sweet basil and oregano herbs 1 package frozen tortellini (I prefer the cheese stuffed) Baby spinach or baby kale snip the stems off. Basil Infused Olive Oil to drizzle on top of soup. Options: Baklouti Chile Pepper or Garlic Olive Oils
  2. Instructions: Sauté on medium high heat, the onion and garlic in EVOO until translucent. Add Organic Bone Broth and Pomodoro e Basilico sauce to pan. Simmer on medium until just starting to boil. Add a pinch of sweet basil and oregano. Stir. Turn heat down. Cook tortellini in separate pot as directed until just tender. Drain and add to the tomato sauce/broth. Stir gently. Add a large handful of baby spinach in pot. Serve immediately so spinach stays green and not over cooked in pot. Drizzle Capizzano’s Olive Oil on top of soup before serving.