Spinach Tortellini Soup — Printable Version

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Spinach Tortellini Soup

Ingredients:

-1 cup chopped onions

-1 tbs. butter/margarine

-1 teaspoon salt

-1 teaspoon garlic powder

-black pepper to taste

-3 (14-ounce) cans chicken broth

-4 cups water

-2 carrots

-2 (10-ounce) boxes frozen creamed spinach

-1 (24-ounce or thereabouts) bag frozen cheese tortellini

Directions:

Start by melting a tablespoon of butter/margarine in a deep pot over MEDIUM burner heat. Once melted, throw in about a cup of diced onions. Sprinkle onions with a teaspoon each of garlic powder and salt, adding black pepper to taste if desired. Saute for two or three minutes or until they just begin to look translucent.

Add three (14-ounce) cans of chicken broth and about 4 cups of water. Increase the burner heat to MEDIUM-HIGH. Take 2 peeled carrots and either dice or scrape into the soup. Allow carrots to cook about 5-10 minutes, covered, before the next step.

Once the carrots are tender, add the contents of 2 (10-ounce) packages of frozen creamed spinach to the soup. Allow soup to simmer as the spinach thaws and breaks up in the soup. You want to give it enough time to return to a good simmer before adding the pasta.

Once spinach is hot and cooking, add the contents of a bag of frozen cheese tortellini to the soup. Stir well for about a minute and then remove soup completely from heat. Let the soup stand (covered) for about 10 minutes before serving. This goes wonderfully with crusty bread or quick Warm-N-Serve rolls with butter. You can top it with grated mozzarella or parmesan, or serve laced with cream if you want to fancy it up, but it’s great just by itself, too!