Capizzano’s Tortellini Spinach Soup

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Sauté on medium high heat, the onion and garlic in EVOO until translucent.

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Add Organic Bone Broth and Pomodoro e Basilico sauce to pan. Simmer on medium until just starting to boil. Add a pinch of sweet basil and oregano. Stir. Turn heat down.

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Cook tortellini in separate pot as directed until just tender. Drain and add to the tomato sauce/broth. Stir gently.

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Add a large handful of baby spinach in pot. Serve immediately so spinach stays green and not over cooked in pot.

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Drizzle Capizzano’s Olive Oil on top of soup before serving.

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