Spinach-Tortellini Soup
from: 24/7 MOM Pamela Foster
Ingredients
2 Tbl. Olive Oil
2 cloves garlic, crushed
1 large onion, diced (large)
2 qts. water
2 Tbl. chicken bullion
4 large carrots, thinly sliced
1tsp. oregano
1- 10 oz. frozen chopped spinach
1- 12 ounce pkg, cheese tortellini
Directions
Heat olive oil in large 6 qt. saucepot. Add diced onion and crushed garlic. Cook until onion becomes clear, browned, and bottom of pan begins to glaze.
Add water and bullion. Deglaze the pan, scraping the caramelization from the base of the pot.
Add carrots and oregano. Cook until carrots are tender, about 15-20 minutes.
Add frozen tortellini and cook on medium for another 5-7 minutes, or as indicated on package.
Finalize with chopped spinach, bring to boil one last time.
Optionally, top with mozzarella, Provolone or other Italian cheese. ENJOY!
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