Tortellini Soup

YUM!  This soup despite my pitfalls even made the approval of the picky eater in the family!  Plus it is a new way to use our stewed tomatoes from the garden!

I loosely followed the recipe found on Annie’s Eats .  My first change was to cut the onion (Not big onion eaters around here)  Well actually I thought I could toss a few dehydrated ones in the oil and have that work.  Um not so much!  I then put in half the garlic the recipe called for but quickly learned I have NO idea how to cook onions or garlic.  Guess that had better go on the list of things to learn.  Not that it matters much because the stomachs around here prefer things bland.

So in the end this is what I ended up with:

1/2 tsp. dried oregano

1 jar of canned tomatoes from our garden

4 cups of low sodium chicken broth (or use vegetable broth)  (I used 2 cans plus a tiny bit of water added) 

9 oz. tortellini (I used a bit more because that is what came in the package we really like the Buitoni!)

3 cups fresh baby spinach

salt and pepper to taste

Grated Parmesan for serving

Combine everything except the tortellini and spinach.  Bring to boil and add tortellini then add the spinach for the last minute of cooking

 We paired it with these breadsticks.  They are quick and easy and the kids can help!

Hot Nummy Breadsticks by Tricia

2 TBS yeast in 1/2 cup water

3 TBS Sugar

1 TBS salt

2 TBS butter softened

7 cups flour

1 3/4 cups very warm water

Dissolve yeast in 1/2 cup warm water.  Add sugar, salt and 2 TBS butter.  Mix well; Add 4 cups flour and remaining water.  Kneed approximately 3 more cups of flour.  Don’t get the dough too stiff!  Let rise 10 minutes.  Preheat oven to 400 degrees.  Grease a large baking sheet.  Roll out dough in pan and cut into long skinny sticks. (I cut in half and then in skinny sticks) Let rest 10 min.

Topping:

1 cube softened butter (* I use a LOT less than this probably about 1/3 of a cube)

We then Sprinkle it with parmesan cheese for the kids.

We have also done a mix of parmesan cheese with about a 1/2 tsp garlic salt

Last time we just sprinkled a bit of Lawry’s Seasoned Salt.  YUM! (be careful not to get too much though)

 Once you add the topping brush them on breadsticks then let set 10 min.  Then bake at 400 for 10-12 min. or until golden brown.

 Enjoy!

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