"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tortellini Spinach Soup Recipe

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

Contributor:  
Contributor:  
Carol Conley
Added: Tuesday, March 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs. (9 oz. each) Stouffer's Creamed Spinach, defrosted according to pkg. directions
3 1/2 cups water
1 envelope (1.4 oz.) dry vegetable soup
1 pkg. (9 oz.) Buitoni refrigerated three cheese tortellini
Parmesan cheese

Directions:
Directions:
1. Heat water and soup mix in large saucepan and bring to a boil; reduce heat to low.
2. Add tortellini and creamed spinach; cook for 5 minutes or until tortellini is tender.
3. Top each serving with Parmesan cheese.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
A good quickie soup!

 

 

 

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