Spinach Tortellini Soup

When I was living in my first apartment, I began to take an interest in cooking. Around that time, my mom gave me my very first Gooseberry Patch cookbooks. They were and still are my favorite cookbooks. This is the one of the first recipes I tried. I loved it and made it several times. It was perfect for a quick supper and the leftovers were great for lunch. I was teaching at the time and my colleagues began to notice this soup I would I bring for lunch. Soon, many of them were asking for the recipe and making it themselves. One of the teachers even added chicken to hers (hint, hint!). It's been many years since I've made this and decided I needed to make it again. I tweaked the recipe a little by adding some onion and more tortellini and chicken broth. It's been so long since I've made this recipe that I wondered if I would still like it. . . The answer is YES! This was so delicious! Just wish I would've had some homemade bread to go with it!

 

 

 

Spinach tortellini soup

adapted from:  Gooseberry Patch Hometown Favorites

3 cans chicken broth

1/2 c. onion seasoning blend  (This contains onions, celery, red pepper, and parsley and can be found with the frozen veggies.)

2 cloves garlic

1 T. butter

1 1/2 c. frozen spinach, thawed  (I measured out this amount from a large bulk package.  You could also use a small package -I think it's 10z. size and that would work well.)

1 can stewed tomatoes, undrained

1/8 t. cayenne pepper

1/4 t. black pepper

2 c. frozen tortellini

In a large pot, saute' onions and garlic in butter over medium heat.  Cook 3-4 minutes or until veggies are tender.  Add chicken broth and bring to a boil.  Add  tortellini and cook about 4-5 minutes.  Then add tomatoes, spinach, cayenne pepper, and black pepper.  Simmer on low for an additional 5 minutes.  Makes 6-8 servings.

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