Ingredients
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2 tablespoons extra-virgin olive oil
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1 ½ cups chopped yellow onion
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1 tablespoon minced garlic
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2 teaspoons Italian seasoning
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½ teaspoon crushed red pepper
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1 tablespoon tomato paste
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½ cup dry white wine
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4 cups lower-sodium vegetable broth
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1 (15 ounce) can no-salt-added fire-roasted tomatoes, undrained
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1 (3 inch) Parmesan rind (1 ounce)
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¼ teaspoon salt
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1 (10 ounce) package refrigerated cheese tortellini
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1 (5 ounce) package baby spinach
Directions
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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.
