"My green thumb came only as a result of the mistakes I made while learning to see things from the plant's point of view."
~ H. Fred Ale
Boston Fern (chartreuse), Variegated Ivy
CHICKEN & TORTELLINI SOUP
~ Warming winter fare ... add crusty bread and tossed salad for a complete simple supper (adapted from 2006 Quick & Simple Magazine)
2 Tbsp. extra-virgin olive oil
1 diagonally sliced bunch of green onions
1 large minced clove garlic
1 Julienne sliced orange, yellow, or red pepper
6 oz. sliced shitacki or baby bella mushrooms
6-8 cups organic chicken broth
1 1/2 -2 cups shredded chicken (rotisserie is good)
2 cups baby spinach
1 9 oz. package refrigerated cheese tortellini
coarse salt and freshly ground black pepper to taste
1 cup freshly grated Parmesan cheese
- Heat olive oil in large stockpot. Add green onions, pepper and garlic. Saute until tender crisp. Add mushrooms and cook until soft.
- Add chicken broth and bring to boil. Add cooked chicken, spinach and tortellini. Partially cover and simmer until tortellini rise to surface. Don't overcook.
- Season to taste with salt & pepper.
- Ladle into serving bowls and top with grated Parmesan.