Tortellini Soup


This is one of our favorite soups. I’ve been making it since we were newlyweds. The original recipe had more exact measurements, but over the years, I’ve simplified the amounts. It is really flavorful and super easy. You don’t add many seasonings, they’re all in the Italian tomatoes.

1 T. butter or margarine
1 pkg. sliced mushrooms (about 8 oz.)
1 clove garlic
1 can low sodium vegetable broth
1 (14-oz.) can Italian stewed tomatoes
3 cups fresh or frozen tortellini
10 oz. box frozen spinach, thawed and squeezed dry (I actually only use about half the box if I single the recipe—eyeball it)*

Melt margarine. Add mushrooms and garlic and saute for a couple minutes. Add broth, tomatoes (undrained) and 3 cups of water. Bring to boil. Add tortellini. Return to boil. Reduce heat and simmer until tortellini are cooked (about 5 minutes). Add spinach. Return to a boil. Serve garnished with Parmesan cheese.

*If you can find a loose pack of frozen spinach (instead of a box), prep is even easier. No need to thaw and squeeze dry, just sprinkle in a few handfuls. (I’m sure fresh spinach would work as well.)

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