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Tortellini Soup


A great example of how a handful of quality ingredients can create an incredible soup in just 20 minutes.

1 medium onion, chopped
1 clove garlic, minced
2 cans (14 1/2 oz. each) chicken broth
9 ounces fresh cheese tortellini
1 can (14 1/2 oz.) Italian stewed tomatoes
1 package (10 oz.) frozen chopped spinach, thawed and drained

In a large saucepan coated with nonstick cooking spray, sauté onion and garlic until tender. Add broth; bring to a boil. Add the tortellini; reduce heat. Simmer for 10 minutes or until tortellini is tender. Stir in tomatoes and spinach; heat through.

Yield: 6 servings




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.