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Friday, September 3, 2010

Tortellini Soup

I love this soup. I like to make the broth and let it simmer for most of the day to really enhance the flavor. Plus, it makes the house smell so good. I double this recipe and freeze half, or give half to someone who has recently had a baby, illness, etc. It's so easy, too!

1 whole Medium Onion, Chopped
2 cloves To 3 Cloves Garlic, Minced
2 cans (14.5 Oz. Can) Crushed Or Diced Tomatoes (Or 1 Quart Home Canned Tomatoes)
2 quarts Chicken Broth (or Vegetable)
1 pound Tortellini, Frozen Or Fresh
1 bag (6 Oz.) Fresh Baby Spinach
½ cups Freshly Grated Parmesan Cheese
Preparation Instructions

In a large stock pot, heat olive oil over medium-high heat. Add onions and saute for until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add tomatoes and broth. Turn heat up to high and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini has about a minute left to cook, add the spinach. Once spinach is added, salt and pepper to taste.

Garnish with Parmesan cheese. Serve immediately.

from the pioneer woman

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