This is one of my husband's favorite soups. And it's one of my favorites too because it fits my weekday cooking criteria perfectly. (Start dinner at 7 p.m. Eat at 8 p.m. This gives me time to get home, take the dog for a walk, and still have 45 minutes to run, walk and/or bike.)
Spinach Tortellini Soup
1 pkg whole wheat cheese tortellini
1 can chicken broth
1 can fire-roasted diced tomatoes
1 can Navy beans, washed and drained
Salt, pepper, and parsley to taste
1/4 cup fresh basil
1 pkg baby spinach
Parmesan cheese
Follow the directions for making the tortellini but use the chicken broth to boil it in. Add the can of tomatoes and beans. Add seasonings to taste and simmer for about 10 minutes. Remove the soup from heat and add the baby spinach and fresh basil. Sprinkle parmesan cheese on top before serving.
No comments:
Post a Comment