For tonight's dinner, I headed to my favorite resource -- the cookbook of recipes from family and friends that my Mom gave to us as a wedding gift. Tonight's recipe comes from D's Aunt Denise. I first had this soup last autumn when D's Mom cooked up a batch when we were all up at the family cottage in northern Michigan. This is the perfect soup to accompany a cold winter's night. I highly recommend serving it alongside some crusty bread so that you can sop up any of the tasty leftover broth in your bowl.
Aunt Denise's Tortellini Soup (printer-friendly version)
makes 8 servings
1 tablespoon olive oil
1 medium onion, minced
3 garlic cloves, minced
1 can diced tomatoes with basil and garlic
1 10-oz package of frozen spinach
4 cups low-sodium vegetable broth
1/2 teaspoon crushed red pepper
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 teaspoon Italian seasoning
2 teaspoon dried parsley
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
1 package cheese tortellini
Parmesan cheese, freshly grated
1. Saute the onion and garlic in the olive oil over medium heat until the onion is transparent.
2. Put the sauteed onion and garlic into a 4-quart slow cooker along with the diced tomatoes, frozen spinach, and veggie broth.
3. Stir in the crushed red pepper, rosemary, thyme, Italian seasoning, parsley, sea salt, and black pepper.
4. Cook on low for 8 to 9 hours.
5. Just before serving, cook the tortellini according to the directions on the packaging.
6. Place a few cooked tortellini in the bottom of each bowl and pour the broth over it.
7. Sprinkle freshly-grated Parmesan cheese over the top of each bowl of soup and serve.
Note: Refrigerate the leftover tortellini and broth separately, as the tortellini will become too soft if left in the broth.
makes 8 servings
1 tablespoon olive oil
1 medium onion, minced
3 garlic cloves, minced
1 can diced tomatoes with basil and garlic
1 10-oz package of frozen spinach
4 cups low-sodium vegetable broth
1/2 teaspoon crushed red pepper
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 teaspoon Italian seasoning
2 teaspoon dried parsley
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
1 package cheese tortellini
Parmesan cheese, freshly grated
1. Saute the onion and garlic in the olive oil over medium heat until the onion is transparent.
2. Put the sauteed onion and garlic into a 4-quart slow cooker along with the diced tomatoes, frozen spinach, and veggie broth.
3. Stir in the crushed red pepper, rosemary, thyme, Italian seasoning, parsley, sea salt, and black pepper.
4. Cook on low for 8 to 9 hours.
5. Just before serving, cook the tortellini according to the directions on the packaging.
6. Place a few cooked tortellini in the bottom of each bowl and pour the broth over it.
7. Sprinkle freshly-grated Parmesan cheese over the top of each bowl of soup and serve.
Note: Refrigerate the leftover tortellini and broth separately, as the tortellini will become too soft if left in the broth.
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