"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

About 15 Minute Soup with Spinach, Artichokes and Tortellini Recipe

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This recipe for About 15 Minute Soup with Spinach, Artichokes and Tortellini, by , is from Ahart llFamily Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Beattie
Added: Wednesday, February 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 or more mushrooms sliced
1 medium onion chopped
1 can of quartered Artichoke hearts, drained
6 cups of Chicken Broth (really large can, that really hurts if you drop it on your foot)
12-16 oz package fresh refrigerated tortellini, any variety or flavor
1 bag of triple washed baby spinach; chopped coarsely
Grated Parmesan or Romano cheese

Directions:
Directions:
1. Saute the onions and mushrooms in olive oil about 5 minutes, season with salt and pepper while cooking.
2. Add artichokes and broth and bring to a boil.
3. Add tortellini and let come back to a boil; reduce to a simmer until the tortellini is cooked (floating).
4. Fold in spinach until it wilts.
5. Turn off heat.
6. Serve the soup sprinkled with the cheese.

Great served with crusty bread.

Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is a Rachel Ray recipe, so it's fast and easy! I have also made with frozen tortellini; frozen is better if you will be having it as leftovers or serving it later.

 

 

 

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