September 28, 2009

Spinach Tortellini Soup

2 large cans chicken broth (can be regular, fat free or low sodium, your choice)

1-14oz can diced tomatoes with green peppers & onions

10oz frozen spinach (thawed & squeezed dry)

small drizzle olive oil

2 to 3 cloves minced garlic (I use a lot)

one package frozen cheese tortellini (19 oz bag)

fresh shredded parmesan cheese

In a large stock pot, sauté garlic in olive oil (be careful not to burn) on low heat for 2-3 minutes. Pour in broth and bring to a boil. Add tortellini and cook per package directions. Once tortellini is cooked, stir in tomatoes and spinach. Cook until heated through (about 3 minutes). Top indiviual servings with fresh parmesan cheese and serve with a crusty, hot french roll.

By Q99

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