In my efforts to eat what we already own, I discovered an enormous package of cheese tortellini in the chest freezer we have in the garage. This recipe only uses about a third of that, but it’s a start, right?
Spinach and Tomato Tortellini Soup
3-1/2 cups chicken stock
1 10 oz. package frozen spinach
1 can diced tomatoes
8 oz. tortellini
garlic powder
basil
salt
coarse-ground white pepper
Bring the stock and spinach to a boil. Add tomatoes and reduce to simmer. Add tortellini and spices and cook for 10 more minutes, or until tortellini is tender.
Serve with Parmesan cheese.
I am going to have to try this. I love tortellini and spinach a whole lot. Parmesan is a super bonus.
It is crazy easy. I’m going to have to do it again–I’m glad I’ve got leftovers!