Last night I tried a new recipe that my daughter chose out of my newest Healthy Cooking magazine. Here is the recipe as it appeared in the magazine.
Easy Tortellini Soup Recipe
1 medium onion, chopped
1 tsp. olive oil
1 garlic clove, minced
2 cans (14 ½ oz. each) reduced sodium chicken broth
1 can (14 ½ oz.) diced tomatoes, undrained
9 oz. refrigerated cheese tortellini (or tortellini of your choice)
3 cups chopped fresh spinach
1 Tbsp. balsamic vinegar
¼ tsp. pepper
Shredded Parmesan cheese, optional
In a Dutch oven, sauté onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
Add tortellini; cook for 7-9 minutes or until tender. Stir in the spinach, vinegar and pepper. Cook and stir until heated through and spinach is wilted. Sprinkle with cheese.
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.
The grocery store didn’t have any fresh spinach that looked good so I used about 2/3 of a can of canned spinach instead of fresh. I was also out of parmesan cheese so I used mozzarella cheese instead. Since I was fixing it for supper I also added about 8 oz. of chopped cooked chicken breast for more protein at the same time I added the tortellini and served it with homemade garlic bread.
The soup was very easy to make and tasted pretty good. I think the rest of my family liked it even better than I did. The cheese added quite a bit to the soup in my opinion and Parmesan would probably be even better. When I make it again I will probably use a little more garlic and a little less balsamic vinegar.