Thursday, March 10, 2011
Spinach Tortellini Soup
Here's a new recipe--simple and delicious!
2-3 oz. bacon, diced
1 medium onion, finely chopped
3 cloves garlic, minced
48 oz. low sodium chicken broth
2 tsp. Italian seasoning
18 oz. frozen cheese tortellini
1 can (28 oz.) crushed tomatoes in puree
8 oz. fresh spinach, stemmed and chopped
salt and pepper to taste
about 1 c. fresh grated Parmesan cheese
Cook bacon in a soup kettle over medium heat until crisp. Add onions; cook 3-4 minutes or until soft. Add garlic; cook 1 minute longer. Add chicken broth and Italian seasoning. Bring to boil; simmer for 5 minutes.
Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini to soup mixture. Stir in crushed tomatoes; simmer 5 minutes longer. Add spinach; cook until spinach is wilted, about 3 minutes. Salt and pepper to taste. Garnish each bowl with cheese.