Tomato Pasta Florentine Soup

Ingredients

• 1 (19-oz) can Progresso™ Vegetable Classics Tomato Basil Soup
• 1 (14.5-oz) vegetable broth
• 2 tablespoons unsalted butter
• 4 large tomatoes
• 1 teaspoon dried dill weed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 4 cups fresh baby spinach leaves (4 oz)
• 1 (19-oz) package frozen cheese-filled tortellini

Preparation

1. Step 1 Combine soup, broth, and butter in large saucepan; bring to a boil on medium-high. Meanwhile, cut tomatoes in half; squeeze to remove seeds, then chop coarsely.
2. Step 2 Stir tomatoes, dill weed, salt, and pepper into soup mixture; return to a boil.
3. Step 3 Reduce heat to medium; cook and stir 10 minutes or until tomatoes are softened. Chop spinach coarsely; set aside.
4. Step 4 Puree soup lightly using a stick blender. Stir in tortellini; cook 4–5 more minutes or until tortellini float. Stir in spinach; cook 1–2 minutes or until spinach wilts. Serve.