Warm up with a bowl of this delicious gluten-free spinach tortellini soup. Made with tender tortellini and nutritious spinach in a tomato broth, this gluten-free recipe is a perfectly comforting meal.
¼cupwhite winesuch as Pinot Grigio or Sauvignon Blanc, or water
4cupschicken brothor vegetable broth
1cupwater
15ouncespetite diced tomatoes1 can
1teaspoonItalian seasoning
1bay leaf
12ouncesgluten-free cheese tortellinisuch as Taste Republic
5ouncesfresh baby spinachabout 3 cups
parmesan cheeseshaved, for garnish
Instructions
Heat olive oil in a large heavy-bottomed pot or dutch oven over medium-high heat. Add the onions and garlic, season with salt and pepper, and sauté until tender.
Deglaze the pan by pouring the white wine into the pot, then scrape up any bits from the bottom with the back of a wooden spoon.
Add the chicken broth, tomatoes, Italian seasoning, and bay leaf to the pot. Bring the mixture to a simmer, then reduce the heat to medium-low and simmer for 10-15 minutes.
Now add the gluten-free tortellini to the soup and bring the mixture back to a simmer. Cook until the tortellini are tender, check the package for cook times of your tortellini. Be sure to stir occasionally so your tortellini don't stick to the bottom of the pot.
Once the tortellini are tender, stir the fresh baby spinach into the soup and cook just until the spinach has wilted.
Serve immediately. Garnish with shaved parmesan if desired.