Spinach and Tortellini Soup

This weekend the weather turned chilly and I was in the mood for soup. My good friend Jen posted a picture on Facebook of a delicious looking soup simmering on her stove, so I immediately requested the recipe! It turned out delicious and we have been enjoying the leftovers for lunches this week.

Ingredients:
Pam & 1 tbs olive oil (I just used olive oil)
1 medium yellow onion, diced
4 gloves garlic, minced
2 15-oz cans crushed or diced tomatoes (I did diced with Italian seasoning)
2 15-oz cans tomato sauce (keep the cans b/c you will need 2 15-oz cans of water)
1 10- or 12-oz box frozen spinach
1 12-oz bag frozen cheese tortellini (The only cheese tortellini I saw in the freezer case was 19-oz so ours was heavy on the tortellini!)
black pepper (to taste, I'd say at least a heaping tbs)
salt to taste
1 tsp dried oregano (or to taste)
1 tsp dried basil (or to taste)

Cook the onion and garlic on medium/low to let the onions sweat until soft and tender.

Add the cans of tomato sauce, tomatoes, water, basil, oregano and pepper. Turn up heat until it simmers. I let it simmer for a bit but I was in no hurry. If you are, continue on!

Add the frozen spinach (still frozen) and stir occasionally to help it break up. Once the spinach is mixed in, add the tortellini (still frozen). Cook on medium/high until the tortellini is tender (about 10 minutes). Add salt to taste. Voila!

Makes 8, 2-cup servings.