4 Servings 20 min Cook
2 Tsp Olive Oil
1 0 Grams Onions
3 Cloves, minced Garlic
1 1/2 Tsp Poultry Seasoning
1 Tsp Crushed Red Pepper Flakes
1/2 Tsp Salt
1/4 Tsp Pepper
9 1/3 Grams Vegetable Broth
4 0 Grams Tomatoes
4 3/4 Grams Tortellini
2 Cup Spinach
Heat the oil in a Dutch oven or soup pot over medium-high heat.
Add the onions, garlic, Italian seasoning, pepper flakes, salt and pepper; sauté for 4 minutes, or until the onions are tender.
Stir in the broth and tomatoes.
Bring mixture to a boil; add tortellini.
Reduce heat and gently boil, stirring occasionally, for about 7 minutes, or until the tortellini are cooked.
Stir in the spinach; cook for 30 seconds or until wilted.
Remove from heat and serve immediately.