Everyone always wants to know how I manage to cook every night (for the most part) and maintain my sanity. Recipes like this, my friends.
Ingredients:
2 cartons of chicken (or veggie) stock (32 oz each I believe)
1 package of Bertolli tortellini (you choose the flavor)
2-3 handfuls of fresh spinach (however much you want)
some shredded carrots (let's call it 1 cup)
1 diced onion
Saute your carrots and onion in a stock pot or similar soup cooking vessel with a teensy bit of olive oil (like a teaspoon or so). When they're soft, add your 2 cartons of stock and bring to a boil. Add tortellini and cook according to package directions. A couple minutes before serving, throw in your spinach and let it get wilted.
Serve with bread or a veggie wrap of some sort and you've got a meal in like 15 minutes.
1 comment:
i remember this soup. it made many dinnertime appearances in the basement apartment on norwich, and first taught me the taste benefits of adding spinach to soup.
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