Friday, March 5, 2010

In the Kitchen: Tortellini Soup

I've made this twice in the past few weeks because I haven't been feeling well. A pot of this soup is a week's worth of dinners for me and it's super filling. It's quick to make, inexpensive and you can use any veggies you like.
My Version:
1 large container Swansons 99% fat free, lower sodium chicken broth
1 family size package of tortellini (mine is cheese filled)
1 large family size frozen spinach
salt and pepper
**if I'm not too lazy I'll use a pinch of marjoram, 1 bay leaf, and a pinch of thyme
Thaw spinach and drain access water. Boil pasta in chicken broth according to package directions. Add spinach and warm through. *Optional but oh so tasty, turn the heat to medium low, add herbs and cook additional twenty minutes.

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