This winter I have been getting into making soups. It is quite amazing to taste real, homemade tomato soup when you *think* you know exactly what it tastes like.
I made this today for dinner along with some flaky buttermilk biscuits. The tortellini definitely adds heartiness to an otherwise light soup.
1 small onion, minced
1 teaspoon minced garlic
1 carton chicken (or vegetable) broth
1 can diced tomatoes
1 tablespoon Italian seasoning
Salt, pepper to taste
1 package cheese tortellini pasta
10 ounces fresh spinach, chopped
In a soup pot, sauté onions and garlic over medium heat with some olive oil for a few minutes.
[While the onions are sautéing, come up with crazy idea of having a fresh-out-of-the-oven baked accompaniment and feverishly pull out your trusty Good Housekeeping and flip to the quickest, easiest one you know, biscuits. Dump ingredients into KitchenAid, check onions. Mix ingredients, stir onions. Preheat oven.]
Add broth, tomatoes, and seasonings, turn heat up to high and bring to a boil.
[Roll out dough, dig out your round biscuit cutter… it’s around here somewhere… Cut biscuits. Dang is that the oven beeping already?]
Add the tortellini, cover, and turn down to a low boil.
[Slid biscuits into oven and set the timer like it’s no big thing.]
Cook for 12 to 15 minutes until tortellini is nearly done, add spinach for another few minutes.
[Clean kitchen, cuz now it’s really messy.]
Enjoy!
Recipe found here from Food.com. Made 3 main dish servings.
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