Photo: Alison Miksch
Hands-on Time
20 Mins
Total Time
20 Mins
Yield
Makes 2 qt.

Ready in just 20 minutes, this easy soup makes a delicious weeknight supper that's practically made for fall. Any flavor tortelloni will work well in this dish.

How to Make It

Sauté onions, peppers, and celery in hot oil in a Dutch oven over medium-high heat 3 minutes; add Italian seasoning, and sauté 1 minute. Stir in tomatoes and next 3 ingredients. Increase heat to high; bring to a boil. Stir in tortelloni, and return to a boil. Reduce heat to low, and simmer 8 minutes or until tortelloni are tender. Remove from heat, and stir in spinach.