Thursday, October 16, 2014

Tortellini Soup

Source: Point of Grace

3T olive Oil
1 Clove garlic, minced
3 stalks, celery, chopped
3 carrots, peeled and chopped
1 onion diced
10 oz box frozen spinach (unthawed)
2 boxes cream of mushroom soup (12 oz each)
32 oz broth
19-24 oz. cheese tortellini, half cooked

1) Put olive oil in the bottom of a large soup/stock pan
2) Saute' garlic, celery, carrots and onions until tender
3) Add frozen spinach. Break up blocks of spinach as you cook
4) Continue to saute' until spinach thaws, then heats up
5) Add mushroom soup, broth, and then add tortellini
6) Add water if needed to adjust the consistency
7) Heat and Serve

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