Tomato Tortellini Soup

• 1 large onion
• 2 garlic cloves, minced
• 2 stalks celery, chopped
• 2 red peppers, chopped
• 2 cups Baby Spinach or 2 cups frozen spinach
• 2 cups diced tomatoes or 1 (14 ounce) can diced tomatoes
• 1 cup frozen corn
• 2 cups tomato sauce
• 8 cups low sodium chicken broth
• 12 tablespoon dried basil
• 1 tablespoon dried oregano
• 14 teaspoon dried hot chili peppers (or more to taste)
• 1 cup fresh basil leaf, torn
• 2 cups tortellini (fresh or frozen)
• salt and pepper (to taste)

1. In a large post saute the onions and garlic until transparent.
2. Add celery, red pepper, tomatoes and corn; cook for about 3 minutes.
3. Add tomato sauce and chicken stock; bring to a boil.
4. Turn down to a simmer; add the spinach, salt, pepper and dried spices.
5. Let this cook for a few minutes so the spinach wilts.
6. Add the fresh basil and the tortellini; let cook for about 10 minutes more or until the pasta is cooked.
7. Garnish with Parmesan cheese (optional).

onion, garlic, stalks celery, red peppers, frozen spinach, tomatoes, frozen corn, tomato sauce, chicken broth, basil, oregano, hot chili peppers, fresh basil leaf, tortellini, salt

Taken from www.food.com/recipe/tomato-tortellini-soup-348609 (may not work)