Tomato Soup with Spinach and Tortellini
Red Gold Fresh Squeezed Tomato Juice and Whole Peeled Tomatoes are what gives this soup its tomato goodness. Spinach and cheesy tortellini make it a meal. So easy to prepare, a delicious meatless dish.
1 (14.5 ounce) can low sodium beef broth1 (46 ounce) can Red Gold® Fresh Squeezed Tomato Juice 46 oz2 (28 ounce) cans Red Gold® Whole Peeled Tomatoes 28 oz1 (10 ounce) package frozen chopped spinach, thawed or 1 cup fresh chopped spinach1 (9 ounce) package cheese tortellini2 cloves garlic, minced1/2 teaspoon black peppergrated Parmesan cheese
- In a soup kettle combine the beef broth, tomato juice and juice from whole peeled tomatoes.
- Tear whole peeled tomatoes with fingers to create large chunks and add to broth. Add thawed spinach, tortellini, garlic and black pepper. Bring the soup to a boil. Reduce heat and simmer for 35 minutes to blend flavors. Sprinkle with Parmesan cheese before serving.