HOLIDAY TORTELLINI SOUP
~ Year round favorite ... festive color for the holidays
6-8 minced garlic cloves
3 Tbsp. extra-virgin olive oil
2 quarts organic chicken (or vegetable) broth
16 oz. tri-color cheese tortellini
(love Monterey 5 cheese Tortelloni, a wonderful blend of parmesan, ricotta, swiss, mozzaarella & romano cheese)
2 28 oz. cans good stewed tomatoes
8 oz. fresh baby spinach leaves (can also use chopped frozen)
2 tsp. dried basil
coarse salt & freshly ground black pepper to taste
fresh grated Parmesan cheese
chopped fresh seeded Italian tomatoes (optional)
chopped fresh basil
- Saute garlic gently in olive oil (careful not to burn).
- Stir in broth and bring to a boil. Add tortellini and reduce heat to gentle boil (avoid boiling vigorously). Cook about 5 minutes or until tortellini rise to top.
- Add stewed tomatoes, spinach, and basil; simmer 2 minutes. Season with salt & pepper.
- Serve soup topped with fresh grated Parmesan cheese, chopped fresh tomatoes (if desired), and chopped fresh basil. (12 servings)
Note: Santa likes this soup with a glass of Michigan Chardonnay or Pinot Grigio and loaf of crusty peasant bread