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Monday, June 30, 2008

Spinach Tortellini Soup

1 (10 ounce) package frozen chopped spinach
2 (14.5 ounce) cans chicken broth
1 (9 ounce) package cheese tortellini
1/4 tablespoon dried basil
1/4 tablespoon garlic powder
salt and pepper to taste


  1. In a large pot over high heat, combine the spinach and chicken broth.
  2. Heat to boiling, then reduce heat to low.
  3. Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness.
  4. Season with basil, garlic powder, salt, and pepper.

To freeze, cook as suggested and let cool. Put the soup in a freezer safe container and put in refrigerator. (Allow room for the soup to expand with freezing process.) Defrost in the refrigerator and reheat on the stove.


Fatinah said...

this looks like another must try for sure!

Carrie said...

It is so easy and so good. Can't be a recipe like that.