Spinach Tortellini Soup

I try not to use a lot of cheese ingredients, but this was one of those occasions where I did.  You can certainly use vegan ravioli as an alternative to the tortellini (which is often available in specialty stores) or you could simply substitute the tortellini with a small, plain pasta if you are looking for a dairy free alternative.  Either way, it is sure to please!

Ingredients:

8 cups vegetable stock, low sodium

2 cloves garlic, minced

1/2 onion, diced

1 1/4 tsp Italian Seasoning

1, 14.5 oz can diced tomatoes with juice, low sodium

2 cups baby spinach, coarsely chopped

1, 22 oz bag frozen tortellini (I used small ravioli because it was cheaper)

1/4 tsp salt (optional)

red pepper flakes (optional)

Directions:

In a large pot, sautee onion and garlic in a little bit of olive oil until tender.  Add stock, tomatoes, Italian seasoning and salt.  Bring to a boil and allow to simmer for 5 minutes.  Add tortellini and spinach.  Continue boiling until pasta is done.  Garnish with red pepper flakes if desired.  Serve with warm, crusty bread.

Recipe adapted from: http://www.aroundmyfamilytable.com/2011/09/spinach-tortellini-soup/