Friday, November 6, 2015

Recipe: Tortellini Soup

I don't know about you and your family, but when the weather starts cooling off I know it's time to break out the soup and chili recipes. Nothing is quite like a nice bowl of soup at the end of a cool, windy day. I love this Barilla's recipe! I wrote it down a few years back, and it is one you can add items to (or subtract from) and always end up with a great soup. Here is what you will need: 

1/2 pkg. Barilla Family Size Tortellini 
2 quarts chicken broth
1 medium onion, diced
1 medium carrot, diced
2 celery ribs, diced
1/2 pound button mushroom, thinly sliced
1 6 oz. ba spinach
1/2 cup shredded Parmesan cheese

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1) Heat chicken broth, onions, carrots and celery in a large pot over medium-high heat until simmering. Cook for 10 minutes.
2) Add the tortellini and cook for about 8 minutes or 3/4 of the recommended cooking time on the tortellini package.
3) Remove the pot from the heat and stir in the mushrooms and spinach. Let the soup rest for at least 30 minutes before serving. 
4) Reheat if necessary and top with cheese before serving. 

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Here is the finished product: 
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This is one yummy soup that the entire family loves. I make a separate batch and add gluten free noodles for my sons meal. Like I said above, you can switch this recipe up to fit your families tastes and needs and really never get it wrong.  

Do you like tortellini soup? What is your favorite soup to make?