Thursday, December 15, 2011

The Great Pantry Challenge: Day Three

Tuesday is Pizza Night here at the Castle, so no cooking for me that night.  Last night I dug around in the freezer, came up with a bag of tortellini and a package of spinach, knew I had to make an old favorite: Tortellini Soup. I used diced tomatoes because that's what I had on hand, and served homemade meatballs & garlic bread on the side.  I doubled the recipe, making a really big pot of soup, thought I'd freeze some for later, but just in the nick of time Kali and a few (hungry) friends showed up to help me out with that! Wish I'd taken a picture of this group, sitting on my patio sipping red wine and gobbling up their dinners.  They were so appreciative, and enjoyed this simple meal so much, it warmed my heart!    

Photo courtesy of Hackroym
Tortellini Tomato Spinach Soup

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  olive oil
     1/2           cup  minced onion (about 1/2 small onion)
  1              clove  garlic -- minced
  4               cups  broth -- chicken or vegetable (4 to 6)
  1                can  whole tomatoes -- (14-ounce) crushed through your fingers or coarsely chopped
  1            package  fresh tortellini or 4 servings dried tortellini -- (9-ounce)
                        Coarse grained salt and cracked black pepper
  10            ounces  fresh or frozen spinach -- defrosted and chopped
     1/4           cup  freshly grated Parmesan -- very loosely packed

In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.

Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.

Serve immediately. Garnish each serving with a sprinkling of Parmesan.

Makes 4 Servings

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