CINCINNATI AND SOUP: BLUE RIBBON TORTELLINI SOUP
This recipe won a blue ribbon at Warren Co. OH Fair as part of a 4H food project. It was created by a 4Her in Middle School and is found in CINCINNATI AND SOUP: RECIPES FROM THE QUEEN CITY AND GREAT SOUP.
4 cans chicken broth
1 C frozen peas
1C shredded carrots
½ C chopped celery
½ C chopped onion
½ ( 19 oz) bag frozen tortellini
½ bag ( 10 oz) chopped spinach ( cooked and drained)
Parmesan cheese ( shaker style)
Spices; ½ teasp. dried parsley, garlic powder, oregano
1. Combine all ingredients except spinach and tortellini in soup pan.
2. Simmer 30 min.
3. Add tortellini to soup.
4. Cook spinach according to directions, making sure to drain it.
5. Serve mixing in the cooked spinach with each serving.
Top with parmesan cheese. (serves about 6-8)
Notes: Does not freeze well as the tortellini can get mushy.
Add spinach LAST- if you put it in early the soup WILL turn green . It will taste fine but just look bad.
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