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Tortellini and Spinach Soup Recipe

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This recipe for Tortellini and Spinach Soup, by , is from The Lombardo/SaglibeneFamily Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Jo Marguccio Lombardo and Uncle Tony Lombardo
Added: Wednesday, June 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. olive oil
2 oz. prosciutto, finely diced
3 cloves garlic, minced
1 medium onion finely chopped
9 cups homemade chicken broth or 1 large can chicken broth plus 3 bouillon cubes
2 tsp. dried Italian herb blend ( or your blend)
1 bag fresh spinach, rinsed and coarsely chopped
1/2 bag cheese or spinach tortellini
1 can (28 oz.) crushed tomatoes packed in puree
salt and pepper to taste
1 cup fresh grated Parmesan cheese

Directions:
Directions:
Heat olive oil in pot on medium heat. Add prosciutto, garlic and onion, cook stirring frequently until lightly browned. Add chicken broth and herbs. Bring to a boil and stir in tortellini. Simmer uncovered until the tortellini are cooked, 10-12 minutes. Stir in crushed tomatoes and simmer another 5 minutes. Add spinach and cook just until wilted, about 3 minutes. Season to taste with salt and pepper. Ladle soup into bowls and top with a sprinkle of grated Parmesan.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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