It is a cold and rainy night - sounds like one of those bad novels...and a great night for soup!
TORTELLINI SOUP
1 T butter
4 garlic cloves, minced
28 oz chicken broth
1 9 oz package cheese tortellini
1 14.5 oz can Italian style stewed tomatoes
1 bunch spinach
6 fresh basil leaves chopped, or 1 t dried
Parmesan cheese
Melt butter in heavy, large saucepan over medium heat, add garlic and asute 2 minutes.
Stir in broth and tortellini. Bring to a boil, then reduce heat.Season with salt and pepper and simmer until tortellini are tender, about 5 minutes.
Stir in tomatoes, spinach and basil. simer about 5 minutes and serve with parmesan cheese on top.
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