Spinach-Tortellini Soup

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 1/2 cup chopped yellow onion
• 1 tbsp minced garlic
• 2 tsp Italian seasoning
• 1/2 tsp crushed red pepper
• 1 tbsp tomato paste
• 1/2 cup dry white wine
• 4 cup lower-sodium vegetable broth
• 1 (15 ounce) can no-salt-added fire-roasted tomatoes, undrained
• 1 (3 inch) Parmesan rind (1 ounce)
• 1/4 tsp salt
• 1 (10 ounce) package refrigerated cheese tortellini
• 1 (5 ounce) package baby spinach

Instructions

1. Heat oil in a large saucepan over medium heat. Stir in onion; cook, stirring occasionally, until translucent, about 4 minutes. Stir in garlic, Italian seasoning and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Stir in tomato paste; cook, stirring constantly, until all the vegetables are coated, about 1 minute. Pour in wine; cook, stirring once or twice, until reduced by half, about 2 minutes. Stir in broth, tomatoes, Parmesan rind and salt; bring to a boil over medium-high heat. Add tortellini; cook, stirring often, until the tortellini are tender, 3 to 5 minutes (or according to package directions). Remove from heat and add spinach; stir until wilted, about 1 minute. Remove and discard the Parmesan rind.