Isn't this soup Beautiful?
I made this soup last night with some slight alterations because well I didn't have spinach but you know what it tasted AWESOME anyway. Even my daughter's nurses were raving about this soup, hubby was pleased with and I loved the way the flavors mingled just right to make such a perfect soup.
Gooseberry Patch Cookbook: Speedy Suppers
Page: 126
2 Tbsp. olive oil 1/2 onion, diced ( I used a shallot) 4 cloves garlic, minced (pressed mine)
1 Tbsp. fresh thyme, chopped (1 tsp. dried thyme)
1/4 tsp. red pepper flakes (I need to cut it back) 6 C. chicken broth (I used low sodium)
8 oz. pkg. refrigerated cheese tortellini ( I used frozen and it worked great)
9 oz. pkg. spinach ( I used 3 handfuls of baby salad mix)
15oz. can cannellini beans, drained & rinsed 1/2 C. Parmesan cheese
Directions:
Heat oil in large soup pot over medium-high heat; add onion, garlic, thyme, and red pepper flakes. Cook until onion is soft, about 3 min. Add chicken broth; increase heat to high and bring to a boil. Stir in tortellini; reduce heat to med. and simmer for 4 min. Add spinach and beans. Simmer until spinach is wilted and tortellini is tender, about 1 min. Ladle into soup bowls; sprinkle with cheese.
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