"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spinach, Artichoke, and Tortellini Soup Recipe

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This recipe for Spinach, Artichoke, and Tortellini Soup, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Meyvis
Added: Thursday, July 12, 2007


2 Tbsp extra-virgin olive oil
6 sliced mushrooms
1 medium onion, chopped
Salt and freshly ground black pepper
1 can quartered artichoke hearts, drained
6 cups chicken broth or stock
1 12-16 oz package fresh refrigerated tortellini, any variety
1 lb. fresh washed spinach, stems removed and leaves chopped
Grated parmisan cheese

- Heat a medium soup pot over medium-high heat, add the olive oil, mushrooms, and onions and season with salt and pepper. Cook for 5 minutes.
- Add the artichokes and broth, raise the heat and bring to a boil.
- Add the tortellini to the pot and return to a boil, then reduce the heat to a simmer. Cook for 5-6 minutes until the tortellini floats and is cooked through.
- Fold in the spinach until it has all wilted into the soup. Turn off the heat and serve the soup.
- Top the bowls with cheese




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