Thursday, February 24, 2011

Tortellini Soup

The kids are home from school this week...god help me!  I have had very limited time in the kitchen this week so this quick soup is what came to mind.  It is very tasty and yields leftovers which definitely helps when your week is  so busy.

Here is what you'll need:

32 oz container low fat low sodium chicken stock
4 cloves garlic , chopped
1 medium onion, minced
2 tbsp olive oil
3 stalks celery, chopped
1 large package baby spinach
1 large can plum tomatoes
1 can white kidney beans
salt and pepper
1 tsp dried oregano
1/3 cup Parmesan cheese
1 20 oz package Tri color cheese tortellini (i used fresh tortellini)

There are my crazy kids!
Did I mention that they have been home with me the ENTIRE week....

Heat the olive oil in a soup pot and add the chopped onion, celery and garlic. 
Saute for 5 minutes.

Now add the oregano, salt, pepper and the spinach.  Saute for another minute or two.

Next add the chicken stock.

Now slice the canned plum tomatoes into small pieces and add to the soup pot as well as the juice from the can of tomatoes.

Bring to a light boil and let simmer for 30 minutes.

I like to use fresh Tri Color Cheese Tortellini in this soup, it is so yummy!

Now add the tortellini to the soup and allow to simmer for a few more minutes.
(since I used fresh tortellini it only takes a couple of minutes to cook)

Next add the Parmesan cheese and stir well.

Now serve with some fresh cut slices of Pecorino Romano Cheese and some fresh bread.  


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