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"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

Spinach Tortellini Soup Recipe

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This recipe for Spinach Tortellini Soup is from The Pohl Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 small red potatoes peeled and cubed
4 medium carrots, sliced
1 celery rib, chopped
1 small onion, chopped
2 T. plus 1 1/2 tsp. chicken bouillon granules
2 qt. water
3 c. cubed cooked chicken
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
1 tsp. dried parsley flakes
1/2 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. salt
2 (9 oz. each) pkgs. refrigerated or frozen cheese tortellini
Directions:
Directions:
Combine potatoes, carrots, celery, onion, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 10 mins.

Stir in the chicken, spinach, parsley, garlic powder, oregano, pepper and salt. Return to a boil. Add tortellini; cook, uncovered for 7-9 mins. or until tortellini is tender.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Garlic Herbed Bread is a great go-with to this soup recipe!!

 

 

 

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