Another successful recipe and shoot! We loved this soup; it was quick and delicious. It also kept in the fridge for easy and tasty leftovers.
3 tbsp. olive oil
1 onion, chopped
3 garlic cloves, chopped
2 cans Italian diced tomatoes
1 c. tomato sauce
2 c. vegetable broth
1 package (12 oz) refrigerated raviolis
5 oz. fresh baby spinach
1. Put olive oil in a large pot. Add onions and garlic. Cook for 2 minutes, stirring occasionally.
2. Set heat to medium-high and stir in diced tomatoes, tomato sauce, and vegetable broth, bring to a boil. Add ravioli and chopped spinach.
3. Continue to cook over medium-high heat, stirring occasionally, for 10 minutes or until tortellini is fully cooked and soup is thoroughly. Remove from heat and let stand for 5 minutes.