The original plan for today was to decorate the house for Christmas and have family over this evening to go out to dinner and then attend the annual Christmas Parade in town. However, a cold front making it's way here from the Arctic changed all that. Cold wind and rain are making thier way to middle Tennessee, so the parade was postponed until next Monday.
Today I'm staying in, addressing Christmas cards, and making "homemade" Spinach and Tortellini Soup. It really can't be called homemade because all of the ingredients are packaged and in the pantry and freezer, but I keep these ingredients on hand for days such as this when I want a hearty soup, but don't want to venture into the inclement weather to purchase fresh ingredients.
Spinach and Tortellini Soup
3T olive Oil
1 Clove garlic, minced
1 small bag chopped onion and green and red bell pepper.... called a seasoning blend
1 small can sliced carrots, or fresh if you have them on hand
10 oz box frozen spinach (unthawed)
2 cans cream of chicken soup
2 cans water
32 oz chicken broth
1 bag frozen diced grilled chicken (microwaved for a couple of minutes)
Family size package of cheese or chicken tortellini, half cooked
1) Put olive oil in the bottom of a large soup/stock pan
2) Saute' garlic, carrots and onion seasoning blend until tender
3) Add frozen spinach. Break up blocks of spinach as you cook
4) Continue to saute' until spinach thaws, then heats up
5) Add cream of chicken soup and water
6) Add chicken broth and then add tortellini
7) Microwave diced chicken to partially heat and add to soup
8) Heat thoroughly and ladle into large mugs and shave fresh parmesan cheese on top.
This is a great recipe to load up with additional veggies. Add diced celery, sliced mushrooms, corn, or any other veggie you may have in the fridge. Be sure and saute them in the beginning stage to get them softened before adding additional ingredients.
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