1 3/4 lb Roma tomatoes (about 9 medium)
1 1/2 Tbsp extra virgin olive oil
1 yellow onion finely chopped (1 1/2 cups)
6 cloves garlic, minced
8 cups low-sodium chicken broth
2 cups water
1 (20 oz) package refrigerated three cheese tortellini
Salt and freshly ground black pepper, to taste
1 tsp sweetener
6 – 9 oz fresh spinach, chopped
3 Tbsp chopped fresh basil
1/2 cup finely shredded Parmesan cheese, for serving
Heat a pot of water to a boil and fill a medium mixing bowl with ice water. Once water in pot boils, carefully drop tomatoes into water and boil until skins burst, about 3 – 4 minutes. Remove from boiling water and transfer to ice bath, cool slightly then peel, seed and dice into bite size pieces, set aside. In a pot, heat olive oil over medium heat, add onion and saute until tender. Add garlic and saute 30 seconds longer. Pour in chicken broth and water, then increase temp to moderately high heat and bring to a boil. Once it reaches a boil, add tortellini, season with salt and pepper to tastes and boil 7 minutes (or longer if directed on tortellini package). Stir in sweetener, tomatoes, spinach and basil and cook until heated through and spinach wilts. Serve warm topped with Parmesan cheese.

Sharing is caring!