Christmas Tortellini & Spinach Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I made this soup for the first time in the summer, but when I saw its bright red and green colors, my first thought was that it would make a perfect first course for Christmas dinner. Ingredients:
2 cans (14-1/2 ounces each) vegetable broth |
1 package (9 ounces) refrigerated cheese tortellini or tortellini of your choice |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1 can (14-1/2 ounces) italian diced tomatoes, undrained |
1/4 teaspoon salt |
1/8 teaspoon pepper |
3 cups fresh baby spinach |
3 tablespoons minced fresh basil |
1/4 cup shredded asiago cheese |
Directions:
1. In a large saucepan, bring broth to a boil. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. Stir in the beans, tomatoes, salt and pepper; return to a simmer. Cook 4-5 minutes longer or until tortellini are tender.
2. Stir in spinach and basil; cook until spinach is wilted. Top servings with cheese. Yield: 6 servings.
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