Ingredients
2lbsRoma tomatoes,(about 10 medium)
1½tbspextra virgin olive oil
1½cupsyellow onion,finely chopped
6garlic cloves,minced
10cupschicken broth,low-sodium
2cupswater
20ozthree cheese tortellini,(1 package), refrigerated
salt and freshly ground black pepper,to taste
1tspgranulated sugar
9ozfresh spinach,chopped
3tbspfresh basil,chopped
¾cupParmesan cheese,finely shredded, for serving
Preparation
Heat a pot of water to a boil, then fill a medium mixing bowl with ice water. Once the water in the pot boils, carefully drop the tomatoes into the water, then boil for 4 minutes until easy to peel.
Remove from boiling water, let cool on a cutting board; then peel, seed and dice the tomatoes into bite size pieces. Set aside.
In a pot, heat the olive oil over medium heat, then add the onion, and sauté for 5 to 6 minutes until tender. Add the garlic, then sauté for 30 seconds longer.
Pour in chicken broth and sugar, season with salt and pepper to taste, then bring to a boil over medium-high heat.
Once it reaches a boil, add the tortellini, season with salt and pepper to tastes, then boil for 7 minutes
Stir in the tomatoes, spinach and basil, then cook for 30 seconds until heated through and the spinach wilts.
Serve warm topped with Parmesan cheese, and enjoy!
