Spinach and Tomato Tortellini Soup

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
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.

Spinach and Tomato Tortellini Soup

Adrian’s Trattoria

Remember that useful corner? It’s also home to Adrian’s Trattoria, a small Italian restaurant with friendly service and great food. Mr. Sandwich has become a big fan of their calzones, and I’m still thinking about their meatball sub (lots of veal and pork–possibly inhumane, but delicious). The baked ziti is a hit, too. Key to all of these is their sauce, which has just enough spice to be distinctive, but not so much that it detracts from the tomatoes–which taste really fresh.

One of these days we may even eat there, instead of getting food to go.