2 Tbsp. olive oil
1 medium onion, chopped
2 cans (14.5 oz each) diced tomatoes, not drained
2 Tbsp. balsamic vinegar
2 garlic cloves, chopped
1/4 tsp. dried oregano ( I use basil instead of oregano)
1/4 tsp. salt
1/4 tsp. black pepper
4 cups water
3 cans (10.5 oz. each) condensed chicken broth
1 pkg. (19 oz) frozen or refrigerated cheese tortellini
1 pkg. (10 oz) frozen spinach, thawed and drained
In a large soup pot, heat the oil over medium-high heat.
Saute the onion until tender, then add tomatoes, vinegar, garlic, oregano, salt, pepper;
Cook for 5-7 minutes or until heated through.
Add the water and broth and bring to a boil.
Add the tortellini and spinach and cook for 6 to 8 minutes, or until the tortellini are tender.
Serve immediately.
Another favorite from Linda's kitchen!
