Spinach and Cheese Tortellini Soup

In a large soup pot, heat olive oil over medium heat. Add the onions to the pan and cook until they begin to soften, about 5 minutes. Add the garlic and stir until it becomes fragrant, about 1 minute. Mix in the diced tomatoes, beans, broth and dried oregano and bring the mixture to a boil.

Add the tortellini and cook according to the package directions. One minute before the tortellini is fully cooked, stir in the spinach and turn off the heat.

Taste broth, and season with salt and fresh cracked pepper to your taste. Serve warm with fresh shaved Parmesan cheese and a few slices of crusty bread for dipping.

Notes:
1. Recipe slightly adapted from The Baker Chick’s “Quick and Easy Tortellini Soup” who slightly adapted from Annie’s Eats.
2. You can use any kind of tortellini you like!