Extra Virgin Tortellini Soup

Extra Virgin Tortellini Soup

Ingredients:
1 tablespoon extra-virgin olive oil
1 small yellow onion, finely chopped

Directions:
2 14-ounce cans chicken broth
1 can stewed Italian-style tomatoes, coarsely chopped
1 131⁄-ounce can chopped spinach, drained
2
1 16-ounce package fresh or frozen tortellini
Optional: freshly grated Parmigiano-Reggiano cheese
Add the oil to a large saucepan or Dutch oven; bring to temperature over
medium heat. Add the onion and sauté for 3 minutes, or until transparent.
Stir in the broth, tomatoes, and spinach; bring to a boil. Stir in the tortellini;
lower the heat, cover, and simmer for the amount of time suggested on the
tortellini package. Serve topped with grated cheese, if desired.
DELUXE POTATO SOUP
There’s lots of fat (which adds lots of flavor) in this recipe, so it’s not an everyday
meal. But it’s delicious for an occasional indulgence, especially when served over a
warm buttermilk biscuit. This wonderfully thick soup freezes well, too.
Yields 12 servings
1 3-pound whole chicken
Salt and freshly ground black pepper to taste