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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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For a quick satisfying soup, this recipe is a snap to put together. The combination of the ingredients makes a nice sauce. A sprinkling of cheese provides a tasty finish. Served with French bread makes it hearty enough for a meal. Note: This recipe was entered for RSC#11 and has been modified with additional seasonings. ;) Ingredients:
1 (14 ounce) can reduced-sodium chicken broth |
1 (14 ounce) can roasted-garlic seasoned chicken broth |
1 (9 ounce) package refrigerated cheese tortellini or 1 (9 ounce) package mushroom tortellini |
1 (14 1/2 ounce) can diced tomatoes |
1 tablespoon minced garlic |
2 tablespoons chopped sun-dried tomatoes |
2 tablespoons chopped shallots |
2 cups packed baby spinach |
1 dash ground cayenne pepper |
1/8 teaspoon ground black pepper |
1 tablespoon basil |
1 tablespoon oregano |
2 tablespoons freshly grated asiago cheese |
Directions:
1. In medium saucepan, bring chicken broth to a boil over high heat.
2. Add tortellini, reduce heat to medium-low and simmer about 5 minutes. Gently stir in diced tomatoes, simmer 3 minutes until tortellini is tender, stir in sundried tomatoes, shallots.
3. Stir in basil, cayenne pepper, oregano and black pepper and simmer another 2 minutes.
4. Stir in spanach 1 cup at a time just until wilted.
5. Ladle into shallow bowls, sprinkle with cheese and additional cayenne pepper to taste.
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