Tortellini Soup

Posted by Sulynn Bledsoe on September 04, 2011 1 Comment
2 cloves of crushed garlic
1 tablespoon butter
2 (14.5 ounce) cans of chicken broth
1 (8 ounce) package of cheese tortellini
1 (14 ounce) can of stewed Italian tomatoes
1 (10 ounce) package of frozen chopped spinach
salt and pepper to taste

In a large pot over medium heat, cook garlic in butter for 2 - 3 minutes, add chicken broth. Heat to boiling, reduce heat to low, stir in tortellini and simmer for 10 to 15 minutes, or until tortellini is cooked to desired tenderness. Add spinach and tomatoes (do not drain) and simmer 5 minutes. Season with salt and pepper. Top with fresh grated parmesan cheese. Serve with hard crusted bread.

Makes 6 services, goes excellent with Texas Legato Chardonnay.

Comments (1 Comment)

Really? No comments on the Tortellini Soup? This is a staple in ALL of the Traveling Winos’ households. It is absolutely the best, and a delicious winter dinner all by itself. Of course, every time we have it we think of Sulynn and Texas Legato…but that’s probably the point, right?

Posted by Texas Traveling Winos on October 24, 2011

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