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  • Janal Montagna

    healthy food - spinach, tomato & tortellini soIp.

  • Christina Bynum

    spinach, tomato tortellini soup. Recipe is difficult to see in link. To simplify it further: Saute 1 onion in olive oil with garlic. Add canned diced tomatoes, chicken or veggie stock (recipe says 10-12 cups), 1 pkg tortellini, and 6 cups of fresh spinach (or use frozen if you have it on hand instead).

  • Anita Glenn

    Spinach, Tomato, and Tortellini Soup makes enough for 4 4 small cioppino onions, chopped 5 cloves of garlic, smashed 6 ripe medium-sized tomatoes, chopped 10 - 12 cups chicken stock 1 package of ricotta and spinach tortellini 6 cups fresh spinach leaves olive oil salt crusty bread 1. In a pot, heat the olive oil over medium-high heat. 2. Add the chopped onions and a very small sprinkling of salt. Saute the onions. When they begin to turn translucent, add the garlic and cook until the onions are very soft, almost caramelizing. 3. Add the tomatoes and cook for a minute or two, until the tomatoes are soft and release their juices. 4. Add the chicken stock. If the broth is too thick, adjust with hot water. Increase the heat and bring to a boil. Reduce heat and simmer for 10 - 15 minutes. Season with salt, if necessary. 5. Increase the heat and return the soup to a boil. Add the tortellini and cook for as long as directed on the package, until the tortellini are al dente. 6. Turn off the heat and add the spinach, stirring until the spinach is cooked but still vibrant green. Serve hot immediately, with crusty bread. Note: ingredient amounts for savory recipes like this one on this blog are approximate. Please use your judgement and tastes regarding salt and flavoring amounts

  • Bridget DeGraaf

    desserts for breakfast - spinach, tomato tortellini soup.

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