Tortellini & Spinach Salad

Soup, salad and pasta - in one bowl! Warm broth ladled over the fresh spinach just wilts it slightly, just enough to still call it a salad.

1 lb. frozen cheese tortellini 1/2 cup diced onion 1/4 cup diced carrot 1 Tbsp. minced garlic 1/2 tsp. oregano 1/4 tsp. red pepper flakes 3 Tbsp. olive oil, divided 2 cups low-sodium chicken broth 3/4 cup dry white wine 1 Tbsp. fresh lemon juice 1 can chick peas (or cannellini beans), rinsed and drained 1 cup halved grape tomatoes 1/2 panko bread crumbs 1 tsp. minced lemon zest Salt and pepper 4 cups fresh spinach, washed and stemmed Shredded Parmesan
Cook pasta in a large pot of boiling salted water according to package directions; drain and set aside. While pasta is cooking, saute onion, carrot, garlic, oregano and red pepper flakes in 2 Tbsp. olive oil in a large saute pan over medium low heat, until carrots and onion are slightly softened, about 5 minutes.
Stir in broth, wine and lemon juice; bring to a boil.  Add pasta, beans, and tomatoes;  simmer to heat through.  Season with salt and pepper to taste.
Toast crumbs in 1 Tbsp. oil in a small skillet over medium heat until golden, stirring often.  Toss with lemon zest and season with salt and pepper.
Place 1 cup spinach in bowl or plate.  Top with broth, pasta, breadcrumbs and Parmesan.

Best served warm. Enjoy!
Sharing with:  Floptimism National Nutrition Month