Monday, October 24, 2011

Creamy Tortellini Soup

I make it a point to try at least one new recipe a week. Creamy Tortellini Soup is hearty and comes together quickly on a weeknight. This could easily be modified for the slow cooker. Just throw in all of the ingredients except the tortellini and spinach and cook on high for 5-6 hours. Add in the tortellini and spinach about 15 minutes before serving. 


  • 4 cups water
  • 1 Jar Ragu Garlic Parmesan Sauce
  • 1 1/2 cups sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried basil, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano, crushed
  • 2 Cubes chicken bullion 
  • 2 Cups Cheese Tortellini 
  • 1/2 Cup Milk
  • 2 cups fresh baby spinach leaves or torn spinach
  • Ground black pepper 
Saute onions and mushrooms until softened, about 5 minutes. Add garlic and saute for another minute. Add water, Ragu, milk and bullion cubes, bring to a boil. Reduce heat to medium, add basil, salt, oregano, pepper and tortellini. Cook another 5 minutes. Add spinach and cook another 5 minutes or until tortellini is cooked through. 

Recipe slightly adapted from BHG.

No comments:

Post a Comment