A MONTH OF SOUP

I DONT KNOW ABOUT YOU, BUT JANUARY SHOULD BE SOUP MONTH. IT IS SO COLD OUTSIDE AND NOTHING TASTES BETTER THAN A WARM BOWL OF SOUP ON A COLD DAY/NIGHT. SO I HAVE DECIDED TO POST A FAVORITE SOUP RECIPE ONCE A WEEK DURING THE MONTH OF JANUARY.
I TASTED THIS SOUP AT RELIEF SOCIETY IN NOVEMBER AND FELL IN LOVE WITH IT. I HOPE THAT YOU WILL ENJOY IT AS WELL.

Tortellini Soup

1 T olive oil
1 C white onion, roughly chopped
1 C red pepper, roughly chopped
2 cloves garlic, minced
1 t Italian seasoning
1-2 C water
2 C roughly chopped raw spinach, or 1 C frozen spinach (adjust for less water if using frozen)
2 cans white beans (navy or great northern), rinsed and drained ( if you are not a bean lover, then you might only want to add 1 can)
20 oz. chicken or vegetable broth
14.5 oz can of diced tomatoes, undrained
9 oz cheese tortellini
optional: 1 small can artichoke hearts, drained and chopped
optional: 1/2 lb Italian sausage, browned (I used spicy sausage and it was quite good)
Garnish with freshly shredded Parmesan cheese. Serve with breadsticks, homemade focaccia,
or Italian bread.
Directions:
Heat the oil in a large soup pot. Add the onions, red pepper, garlic, and Italian seasoning. Saute for five minutes, or until ingredients are tender.
Add the water, spinach, beans, broth, tomatoes (with juices), and artichokes to the pot.
Raise the heat and bring the soup to a boil.
Lower the heat and simmer for a few minutes. Add sausage here if you desire.
Add the tortellini and cook until al dente.

Note: If you want to start this soup earlier in the day, don't cook the tortellini until about 20 minutes before you want to serve it. The pasta tends to absorb most of the liquid. Have some extra broth on hand in case your soup ends up more like a dish you'd eat with a fork!

I have also put it in the crock pot and let it cook a few hours on Sunday.

Thanks Bethany