Wednesday, November 19, 2014

Tortellini Spinach Soup

2 Tbsp. Olive Oil
1 Onion-medium, diced
2 garlic cloves, minced
1 tsp. dried basil
1 Tbsp. sundried tomatoes, chopped
1 Tbsp. brown sugar
2 14 oz. cans diced, crushed tomatoes
2 qts. Chicken or vegetable broth
1 lb. pkg. fresh or frozen tortellini
Salt and pepper to taste
10 oz. fresh chopped spinach or bag frozen spinach
½ cup of grated Parmesan cheese

Recipe instructions:

1.     In large heavy pot, heat oil over medium heat. Sauté onion & garlic stirring often until onions are translucent, about 7 minutes.

2.     Add basil, sun dried tomatoes & brown sugar, continue cooking 2 more minutes Add broth & canned tomatoes turn heat to high & bring to a boil.

3.     Add tortellini and cook according to the package. When tortellini is almost done, add spinach.

4.     Add salt and pepper to taste. Garnish each serving with Parmesan cheese.

No comments:

Post a Comment