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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 12 |
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It's a wonderful comfort food. Friends and family always rave about this soup and want the recipe. Tastes even better after warming up the leftovers. This is a family favorite I got from my Mother-in-law. I use the dry packaged tortellini. If you're a garlic lover, don't be afraid to add more. If you're a spinach lover add more to the leftovers when warming over. When serving the soup sprinkle desired amount of parmesean cheese on top of individual portion and stir in. Ingredients:
2 teaspoons olive oil |
1 medium onion (chopped) |
3 garlic cloves (minced or pressed) |
9 cups chicken broth (made from 9 cups water & 9 tsp of chicken bullion) |
2 teaspoons italian herb seasoning |
9 ounces tortellini (cheese or spinach) |
28 ounces crushed tomatoes (in puree or unconcentrated tomato puree) |
8 ounces fresh spinach (chopped) (optional) |
salt & pepper (optional) |
parmesan cheese (optional) |
Directions:
1. Heat olive olive over medium heat.
2. Saute garlic and onion 10 - 15 minutes.
3. Add chicken broth and italian herbs. Bring to a boil.
4. Stir in tortellini, then simmer 10 - 12 minutes.
5. Stir in tomatoes, simmer 5 minutes.
6. Add spinach, cook 3 minutes.
7. Salt & pepper to taste.
8. Season with parmesean cheese on serving portion.
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