Post by marlaoh on Mar 19, 2004 7:28:10 GMT -6
Michael Cardamone's Tortillini Soup
Ingredients:
99 oz (or close to that amount) Chicken broth ( regular, low fat, or fat free)
(two 48 or 49 oz cans)
2 28oz. cans of tomatoes, Diced, with basil, garlic and oregano
20 oz. package of tortellini – frozen or fresh (usually located around the homemade noodle section) – I like the three or four cheese tortellini
2 10 oz package of frozen spinach (chopped or leafy)
4 cloves of garlic, minced
½ cup of Parmesan cheese – grated
Combine the first four ingredients in a large stock pot. Add as much or as little minced garlic as desired for your taste.
Bring to a boil, reduce heat to simmer, salt and pepper to taste, cover and simmer one hour.
Serve hot in large bowls with a sprinkle of Parmesan on top and a crust of hearty Italian bread. A glass of Chianti would top it off with gusto.
Please note:
1. When I make this soup, I do not use garlic because some people don’t like garlic. In place of garlic, I use a handful of chopped onion.
2. I don’t use two boxes of spinach – one will suffice for this amount of broth. You don’t have to thaw the spinach – when the broth is hot enough, just put the spinach in frozen. It will thaw out quickly in the soup.
3. Don’t be anxious to salt and pepper until you taste first. The diced tomatoes have salt in them and so does the chicken broth.
4. This recipe can be cut in half for a smaller crowd
Ingredients:
99 oz (or close to that amount) Chicken broth ( regular, low fat, or fat free)
(two 48 or 49 oz cans)
2 28oz. cans of tomatoes, Diced, with basil, garlic and oregano
20 oz. package of tortellini – frozen or fresh (usually located around the homemade noodle section) – I like the three or four cheese tortellini
2 10 oz package of frozen spinach (chopped or leafy)
4 cloves of garlic, minced
½ cup of Parmesan cheese – grated
Combine the first four ingredients in a large stock pot. Add as much or as little minced garlic as desired for your taste.
Bring to a boil, reduce heat to simmer, salt and pepper to taste, cover and simmer one hour.
Serve hot in large bowls with a sprinkle of Parmesan on top and a crust of hearty Italian bread. A glass of Chianti would top it off with gusto.
Please note:
1. When I make this soup, I do not use garlic because some people don’t like garlic. In place of garlic, I use a handful of chopped onion.
2. I don’t use two boxes of spinach – one will suffice for this amount of broth. You don’t have to thaw the spinach – when the broth is hot enough, just put the spinach in frozen. It will thaw out quickly in the soup.
3. Don’t be anxious to salt and pepper until you taste first. The diced tomatoes have salt in them and so does the chicken broth.
4. This recipe can be cut in half for a smaller crowd