1 teaspoon olive oil
2 cups chopped onion
1 small red bell pepper, seeded and chopped
3 cloves garlic, minced
1 teaspoon Italian seasoning
2 cups coarsely chopped spinach, tightly packed
1 (15-ounce) can white beans or cannellini, drained
1 (14.5-ounce) can vegetable broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained and
chopped
1 (13.75-ounce) can quartered artichoke hearts, drained
2/3 cup water
1 (9-ounce) package BUITONI® Three Cheese Tortellini, uncooked
1/4 cup freshly grated Parmesan cheese
Heat oil in a large soup
pot over medium-high heat until a drop of water sizzles in the
oil. Add onion, red pepper, garlic and Italian seasoning; sauté
for 5 minutes or until vegetables are tender.
Add spinach, beans, broth,
tomatoes, artichoke hearts and water; bring to a boil. Reduce
heat; simmer for 2 minutes. Add tortellini; cook until thoroughly
heated. Divide among soup bowls, sprinkle with Parmesan cheese
and serve.
