tortellini soup

Thursday, September 23, 2010

  • 1 (14 1/2-ounce) can chicken broth/4 cups water/2 extra-large vegetable bouillon cubes/1 (10-ounce) package frozen chopped spinach, unthawed/2 (14 1/2-ounce) cans stewed tomatoes, undrained/1 garlic clove, minced
  • 2 (9-ounce) packages refrigerated cheese-filled tortellini/1/2 cup shredded Parmesan cheese


Bring first 3 ingredients to a boil in a Dutch oven over medium-high heat.Add spinach, stewed tomatoes, and garlic, and return mixture to a boil.Stir in tortellini, and cook for 5 minutes. Sprinkle each serving evenly with shredded Parmesan cheese.Note: For testing purposes only, we used Knorr Vegetable Bouillon Cubes.


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