Recipe of the Month -  January

BRRR!  It's been cold and we have been having a lot of soup.  Now that activities are once again going full force I am in need of quick dinners.  It's healthy and quick.  Serve it with some nice crusty bread and it will full you up in no time.

Tomato-Tortellini Soup with Spinach and Italian Spices

Serves 4

1 tablespoon olive oil
4 cloves garlic, minced
2 teaspoons Italian seasoning
1 28 oz. can crushed tomatoes
1/2 teaspoon baking soda
1 quart chicken broth
6 ounces prewashed baby spinach
2 1/2 cups spinach and cheese tortellini ( you can use either fresh or dried or frozen -just adjust your cooking time.
salt and freshly ground pepper
 

Directions

 Heat oil and garlic in large pot over medium heat. When garlic starts to sizzle, add Italian seasoning, tomatoes, broth, and baking soda and bring to a boil. Add tortellini and return to a boil, then reduce heat to low and simmer, partially covered, until almost tender, about 10 minutes.
Add spinach and simmer until spinach has wilted and tortellini is tender, 2-3 minutes longer. Add salt and pepper to taste and serve.

01/11/2010