This (90%) meatless soup was delicious, and made enough for dinner and 2 full lunches!
Cheese Tortellini & Tuscan Vegetable Soup
Ingredients:
- 1 (14.5 oz) Can of Diced Tomatoes with Garlic & Onion (undrained)
- 1 (11.5 oz) Can Condensed Bean with Bacon Soup* (undiluted)
- 4 Cups Water
- 1 (16 ounce) Bag of Frozen Italian Style Veggies *
- 3/4 Teaspoon Dried Italian SeasoningI also tossed in a bunch of fresh spinach just before serving for some added greenery, and served the soup with spinach salad.
- 1/4 Teaspoon Ground Black Pepper
- 1/2 (9 ounce) Package of Fresh Cheese Tortellini
- 1/4 Cup Grated Parmesan Cheese
Directions:
1. Combine the first 6 ingredients in a 4 quart saucepan. Cover and bring to a boil over high heat.
2. Add the tortellini, reduce heat to medium Continue cooking for around 7 minutes or until pasta and veggies are tender.
3. Stir in the grated cheese.
*Okay, so this makes the recipe not totally meatless.... but it's such a teeny amount, I'm pretending it doesn't count.
Yummy looking! and I like how quickly this meal can be pulled together.
ReplyDeleteWhat kind of dressing/topping is on that spinach salad?
It's Patrick's favorite: a Ginger dressing by a brand called Makoto (http://makotodressing.com/makoto-salad-dressing-products.html). We find it at Dominick's, you might be able to find it at Publix!
ReplyDeletemmm I love all of this- I just filed away a tomato tortellini soup recipe to make soon. I definitely have the same new year's resolutions as you! And I really want to pick up a couple books like Nina Planck's Real Food of Michael Pollan's In Defense of Food- both of which I've skimmed but not read deeply. Hmm we should read something food-y together...
ReplyDeleteThis DOES look delicious... but if I make it, I will have to triple the recipe for my family :) I love the new blog design too!
ReplyDeleteKSJ ate two bowls of the broccoli/cheddar/turkey soup I served for dinner last evening. Bet yours was just that yummy!
ReplyDelete