Cheese Tortellini Soup With Cannellini & Spinach

• 2 tablespoons olive oil
• 1/2 onion, diced
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme, chopped
• 1/4 teaspoon dry crushed red pepper
• 6 cups chicken broth
• 8 ounces cheese tortellini
• 9 ounces fresh spinach leaves (about 5 cups)
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1/2 cup parmesan cheese

1. Heat oil in large pot over medium high heat; add the onion, garlic, thyme and red pepper flakes, saute until the onion is softens and the flavors meld together, about 3 minutes.
2. Add the chicken broth, raise the heat to high and bring to a boil. Stir in the tortellini, and cook for 4 minutes.
3. Reduce heat to a simmer and add the spinach and cannelloni beans, continue to simmer until the spinach has wilted, and pasta is tender, about 1 minute.
4. Ladle soup into bowls. Serve with Parmesan cheese on the side.

olive oil, onion, garlic, fresh thyme, red pepper, chicken broth, fresh spinach leaves, cannellini beans, parmesan cheese

Taken from www.food.com/recipe/cheese-tortellini-soup-with-cannellini-spinach-389693 (may not work)