Wednesday, January 23, 2008

What to eat Wednesday 2 for 1 Tortellini Spinach Soup

I got this recipe from my friend Kaleen while we lived in Payson UT. We would share dinner ideas, and we often would cook each other's dinners. (I miss doing that...and I miss her!) I had a lot of spinach to use up one evening and she had ravioli. SO we combined efforts and used her recipe. The spinach recipe came from a Better Homes and Gardens cookbook. Whenever a recipe calls for spinach, this is how I make it.

Sautéed Spinach
This is great in the Tortellini soup.

Wash and remove stems & cut up 1 pound spinach. Shake off as much water as possible. Heat in large skillet:
1 Tablespoon butter
2 Tablespoons oil
1 Garlic clove minced
Add the spinach. Cover skillet & cook over high heat until steam appears. Reduce the heat & simmer until tender. 5-6 minutes in all.



Tortellini Spinach Soup
2 cloves garlic crushed
1 Tablespoon margarine or butter
2 cans beef broth (26 oz)
8 ounce frozen or fresh tortellini or ravioli
1-15 ounce can chopped spinach or fresh sautéed spinach
1-14 1/2 ounce can stewed tomatoes or undrained cut up/or can of diced tomatoes seasoned with basil, oregano, garlic (comes pre-seasoned in the can)
Grated parmesan

In a large saucepan over medium high heat, cook garlic in margarine for 2-3 minutes. Add broth & tortellini or ravioli . Heat to a boil, reduce heat, simmer 10 minutes. Add spinach & tomatoes-simmer 5 minutes more. Serve with grated parmesan.

4 comments:

Meghan said...

Oh yea!! I just bought a huge bag of tortellini at Costco. We ate it for lunch one day with the leftover alfredo sauce from last weeks recipe. Now I have something else to do with it. Keep those great recipes coming, and help me out on my blog with a salad recipe.

Jay Spear said...

Great lighting on the photos babe!

Kim said...

sounds great! I will have to try this.

Kim said...

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