Cheese Tortellini Soup
- Cuisine: Italian
- Dietary: Various healthy
- Yield:
Cheese Tortellini Soup ingredients
- From the Sneaky Kitchen: a Karen Danielson recipe.
- 8 c chicken broth, defatted
- 1⁄2 c Carrots, diced
- 1⁄2 c Celery, diced
- 1⁄2 c onions, diced
- 1 Garlic clove, minced fine
- 1 16 oz. bag frozen cheese tortellini
- 2 c escarole, washed and chopped, OR 10 oz. box frozen chopped spinach
- Salt to taste
- Black pepper, to taste
- 1⁄4 t Mrs. Dash extra-spice
- freshly grated parmesan cheese as garnish
- croutons, as garnish
Cooking Cheese Tortellini Soup
1. Place first 5 ingredients in 5 qt. Dutch oveni.
2. Bring to boil, then lower heat to simmer, partially covered, for 15 minutes.
3. Add cheese tortellini and cook in broth, according to directions on package.
4. Add salt and pepper to taste; add Mrs. Dashi. Remove soup from heat and add escarole or spinach.
5. (If using spinach, thaw under running hot water, squeeze out excess moisture and then add to soup.
6. ) Cover soup and let set for about 10 minutes.
7. Ladle into large soup bowls.
8. Garnishi each bowl with fresh grated parmesan cheese, and /or croutons, if desired.
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