Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Tomato Tortellini Soup
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- #45508
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 large onion, diced
2 cloves garlic, minced
2 stalks celery, chopped
2 red bell peppers, chopped
2 cups fresh baby spinach, packed
2 Roma tomatoes, chopped
1 cup frozen corn
2 cups tomato sauce
8 cups chicken stock
1/2 tablespoon dried basil
1 tablespoon dried oregano
1 cup fresh basil leaves, torn
2 cups tortellini, fresh or frozen
salt and pepper, to taste
directions
In a large pot saute the onions and garlic until transparent. Add celery, red pepper, tomatoes and corn; cook for about 3 minutes.
Add the tomato sauce and chicken stock; bring to a boil. Turn down to a simmer. Add the spinach, salt and pepper and dried spices. Let this cook for a few minutes so the spinach wilts.
Add the fresh basil and the tortellini; let cook for about 10 minutes more, or until the pasta is cooked.
added by
panther
nutrition data
Nutritional data has not been calculated yet.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
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reviews & comments
January 22, 2009
My husband, teenage son and his friend loved this soup! I used 1 teaspoon of salt and that was enough to give it flavor. I served it with crescent rolls and it made a nice dinner.
January 11, 2008
I made this soup for 15 adults and got rave reviews! As my sister said "I'd order this again at a restaurant"....this soup was fantastic,very tasty,full of healthy veggies and super easy to make. Will definitely make again and again....