Chobani Tomato, Spinach & Pasta Soup
Ingredients
- 2 T butter
- 1 onion diced
- 2 cloves garlic minced
- 1/4 cup flour
- 3 cups chicken or vegetable broth
- 1 can 28 oz diced tomatoes
- 2 T tomato paste
- 8 oz fresh pasta such as tortellini, ravoletti [mini ravioli]
- 5 oz fresh spinach leaves torn or chopped into smaller pieces
- 2 cartons 5.3 oz. each, Chobani plain Greek Yogurt, divided
- 1-2 T prepared pesto
- 3 oz fresh Parmesan cheese shaved
- salt and pepper
Instructions
- Melt butter in a 3 quart sauce pan over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and cook one minute.
- Stir in flour to form a thick paste or roux.
- Add broth, diced tomatoes, and tomato paste. Cook and stir to blend with the roux. Use an immersion blender to puree mixture for a smooth texture if desired.
- Add pasta, and salt and pepper to taste.
- Stir in 3/4 cup Chobani, pesto and Parmesan cheese. Top with spinach and cover. Cook on low for 20 minutes or until ready to serve. Makes 4 servings
- Garnish soup with a dollop of yogurt and a little pesto~Reserve any remaining yogurt for another use
Notes
Add chopped cooked chicken, turkey, sausage or ham if desired