Tortellini Soup

Disclaimer: I am not trying to be Pioneer Woman! I’ve decided it must take her all day to fix dinner for her family what with staging all the photos. Good grief!

Anyway, here goes…

(I’ll give you the recipe at the end).

Chop up some carrots, onions and zucchini.

Throw them all in a stock pot with some garlic and olive oil.

Cook until tender and then add stewed tomatoes, broth, Italian flat leaf parsley, fresh basil, and baby spinach.

Now let it simmer awhile.

About an hour before you are ready to eat, add frozen tortellini.

And, on a day like this…

Nothing tastes better.

Recipe:

2 T olive oil

4 small cloves garlic

3 cups quartered mushrooms ( I didn’t add them because I don’t like them!)

2 cups chopped onions

2 cups chopped carrots

2 cups chopped zucchini

4 cans (14.5 oz) stewed tomatoes

4 cups chicken or veggie broth

4 T chopped fresh basil

4 T chopped fresh Italian flat leaf parsley

8 cups fresh baby spinach leaves, washed and drained

1 package frozen Tortellini

In large stock pot, cook onions, carrots, zucchini and garlic in olive oil until just tender.

Add remaining ingredients (except tortellini) and stir to combine. Cover and let simmer a few hours.

About 1 hour before you are ready to eat, add tortellini to soup mixture.

Sprinkle with some fresh parmesan cheese, serve with salad and bread and you’ve got a yummy winter meal.

Hope you’ll try it. It’s a meal everyone seems to enjoy.

PS… Don’t tell your family, but it’s an old Weight Watcher recipe!

Hugs, Anne