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Tortellini Soup

January 8, 2016

This is the recipe for the tortellini soup I talked about in the other blog. It made a full pot! It does not call for salt or pepper and I didn’t add any, but on the 2nd day the flavor was flat and needed a bit of salt and pepper to pick it up. We decided to add this to our list of favorite soups. This is their link if you want to check them out: Point of Grace

This is a great soup for a cold winter night, especially when you don’t have a lot of time to make a “homemade” meal that takes forever. Serve with a little buttery toasted bread and you’ve got yourself a tasty supper. The best part is that it’s even better the next day! Shelley
3T olive Oil
1 Clove garlic, minced
3 stalks, celery, chopped
3 carrots, peeled and chopped
1 onion diced
10 oz box frozen spinach (unthawed)
2 cans cream of chicken soup
2 cans water
32 oz chicken broth
1 Family size package of cheese or chicken tortellini, half cooked
Put olive oil in the bottom of a large soup/stock pan
Sauté garlic, celery, carrots and onions until tender
Add frozen spinach. Break up blocks of spinach as you cook
Continue to sauté until spinach thaws, then heats up
Add cream of chicken soup and water
Add chicken broth and then add tortellini
Heat and Serve

Note: It’s better to eat it a few hours after it’s made so the broth soaks up into the noodles. Better yet, make it the night before.

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