Thursday, March 20, 2008

Frugal Tortellini Soup

A great recipe for a crowd as it is easily stretched and can be frozen to save to giving to the sick or new moms. I always serve it with a nice italian salad and bread of some sort.

8 cups water
1 large can diced tomatoes with italian herbs
4 cubes chicken or veggie bullion (more if needed or depending on the size)
1-2 tablespoon sugar
3 cups cubed cooked chicken (or cook raw chicken in water to make the broth even better)
1 cup diced onion
1/2 cup diced celery
1 clove garlic through a press
1 cup chopped spinach, fresh or frozen
Tortellini (frozen)
Parmesan cheese
Salt and pepper to taste

- Boil chicken in water if not precooked. Add onions, canned tomatoes, bullion, sugar and garlic. Simmer for 2 hours or until onions are tender.  Add other seasonings to taste.
- About an hour before serving add spinach and continue cooking.  
- Just before serving add tortellini.  Follow the directions on the tortellini to cook.  Don't over cook it.  If you are saving this meal to give to others don't add the tortellini, give it to them separate with directions to add that when they heat it.  I often make the soup base and freeze it for later and just have the tortellini on hand.  
- Top soup with fresh parmesan cheese and crusty bread on the side!
Serves 8-10 people


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