Welcome to Recipe Mondays! Each week I will bring you a tried and true recipe that my family eats on a regular basis. I want to give you something that we made the week before, so I will have a picture. Unfortunately, I forgot this week. I am a forgetful person, but I am trying to improve this problem. Anyways, we ate Chicken Parmesan tonight, and I even thought about taking a picture beforehand. But alas, it didn't happen. It is pretty cold in hot Florida this week, so it seems like the perfect time for soup. I am pretty sure I have already posted this recipe, but that was before my blog got big and famous (ahem). It is truly a favorite around here, and it is quick and healthy. Tomato & Tortellini Soup: Ingredients• 2 garlic cloves, minced• 1 tablespoon butter or stick margarine• 3 (14.5 ounce) cans reduced sodium chicken broth or vegetable broth• 1 (9 ounce) package refrigerated or frozen cheese tortellini• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry (or fresh spinach, which is what I always use)• 1 (14.5 ounce) can diced tomatoes, undrained (or with green chilis for extra kick) Directions1. In a saucepan, saute the garlic in butter until tender. At this point you can also sauté ½ cup of onion with the garlic to add more flavor (which I always do).2. Stir in the broth. Bring to a boil. Add tortellini; cook for 5-6 minutes or until tender. 3. Stir in the spinach and tomatoes; heat through. 4. Sprinkle parmesan cheese on top if desired. (and you will desire.)
And since I didn't get a picture to share, here is one from the internet.
Mine looks exactly like that. What a coincidence!
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