"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

Creamy Cheese Tortellini Soup Recipe

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This recipe for Creamy Cheese Tortellini Soup, by , is from The Gillis/Schuck Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mandy Gillis

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp. olive oil
1 clove garlic minced (1/2 tsp spice)
3 stalks celery chopped
3 carrots chopped
1 onion diced
10 oz box frozen spinach unthawed
2 cans cream of chicken soup
2 c water
32 oz chicken broth
Family size cheese tortellini half-cooked, I used fresh

Directions:
Directions:
Cook tortellini according to package but only half way
Olive oil in bottom of soup pan
Saute garlic, celery, carrots, and onions until tender
Add frozen spinach broken into blocks
Continue to saute until spinach thaws and heats up
Add soup and water
Add chicken broth and half cooked tortetellini
Simmer about 20 minutes or put in crock pot on low.

Number Of Servings:
Number Of Servings:
large batch
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Does well in crockpot to keep warm and serve.

 

 

 

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