tortellini soup

This recipe meets all of my criteria — easy, yummy, and healthy.  I would never eat canned spinach straight, but I slurp it down in this soup.  And I hope you know how good tomatoes are for you.  Unfortunately, my children don’t like it much, but that never stops me from making something I like for dinner.  I have weird pregnant food issues at the moment, and the leftovers from this meal keep me going for a couple of days.  Also, unlike my last recipe post, this is pretty enough to serve to company, in my opinion.  It’s not super-filling, but to me is perfect for a summer day.  And it is vegetarian, if you go for that sort of thing.

1. In a large pot, sautee two cloves of garlic (crushed or minced) in a tablespoon of olive oil for two minutes.

2. Add 2 cans of chicken broth (or about 3 1/2 cups) and 8 ounces fresh or frozen cheese tortellini.  Bring to a boil, then reduce to a simmer and let cook until tender (how long this takes depends on the type of tortellini — check the package).

3. Add 1 can of chopped spinach, undrained, and 1 can of stewed tomatoes, also undrained.  Simmer together about five minutes.

4. Serve with parmesan cheese.

I like the tomatoes and spinach better cut up into bite-sized pieces — you can accomplish this right in the can with your kitchen shears.  I always double this recipe so I’ll have leftovers.


2 thoughts on “tortellini soup

  1. Taylor

    Geez Liz–you post more recipes than I do. I bet this is tasty. Don’t you just love things that you can pull off in minutes but are tasty, nutritious, and pleasing to the eyes?
    I better get cooking soon or I’ll lose all of my readers to you.


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