Tortellini Soup
2 quarts chicken stock
1 bag cheese Tortellini
1 can (12 oz.) stewed tomatoes
½ cup fresh Basil
3 cloves fresh Garlic-minced
½ yellow Onion-minced
Salt and Pepper
Olive Oil
Grated Parmesan Reggiano
3 cups fresh spinach (or a similar green)
Paprika (smoked or Spanish style)
A couple Saffron threads (Optional, but gives the soup a beautiful red hue)
Dash Oregano (I used fresh and chopped)
1 Zucchini diced into small pieces (undetectable by children)
1 cup raw cubed chicken (Optional)
Directions:
Brown onions, garlic, oregano and basil in olive oil. Add Chicken, brown. Add stock, and tomatoes. Add spices, and saffron. Reduce heat, stir and cover. Simmer on low for about 20 minutes. Once ready, add zucchini and spinach and cook for an additional 5 minutes. Remove from heat, add parmesan and serve.
This sounds so so good. I can see having this with some garlic bread on a cool night and those aren't that far off :-) Buzzed!
ReplyDeleteLooks delish!
ReplyDeleteThis looks really great! I love the addition of the Parmesan and the oregano - great combo.
ReplyDeleteThis sounds so good. Is it good cold too? It seems to like it could be similar to a gazpacho. Regardless, it looks and sounds yummy! Thanks for stopping by my blog, this is my first time here but I look forward to sharing recipes with you!
ReplyDelete@Cassie-I haven't tried it cold, but I'm also not a big fan of cold tortellini (LOL), but try and defintely let me know.
ReplyDeleteI love this combination of flavors..very beautiful dish and sound so tasty!!
ReplyDelete