Vegetable Cheese Tortellini Soup Recipe

This soup is light yet flavorful! Even got the double thumbs up from Becki and Lexi! Thanks ladies for a fun lunch date!

Ingredients:
1 cup uncooked dried tortellini (I used spinach tortellini, but you can use any dried variety)*
2 cups chicken or vegetable broth
4 carrots, diced
4 celery stalks, diced
5 oz fresh spinach
1 head broccoli, cut into bite size pieces
1/2 yellow onion, diced
2 teaspoon black pepper
2 teaspoon salt
1 teaspoon oregano
1 teaspoon dried basil
1 bay leaf
10 cups water

Directions:
1. Boil dried tortellini for 10 minutes, strain.
2. Using the same pot, water saute onion and carrot for 4 minutes.
3. Add celery, all spices and chicken broth. Bring to boil and simmer for 5 minutes.
4. Add the 10 cups water and cooked tortellini. Boil for 7-10 minutes.
5. Turn off heat, add the broccoli and spinach, stir to push under the water. Put lid on pot and let sit for 5 minutes.

Dried vs. Cooked Tortellini* Note: Don’t use more than one cup dried tortellini because it swells up a lot and will continue to absorb water during cooking process. You can see a dried tortellini (in left spoon) becomes quite large after cooking (in right spoon). The first time I made this soup, I made the mistake of putting in two cups of dried tortellini and had to add several cups of water to compensate for the tortellini swell!

Serve with crusty bread. For a little extra love, after ladling soup into individual bowls, add drizzle of olive oil and sprinkle Parmesan cheese. Enjoy!

I’ll see you at the table!

Recipe: Family Italian dinner

My mother-in-law hosts family dinner nearly every Sunday. That’s a lot of effort! To take the pressure off her, we hosted Sunday dinner… Italian style!

Easy-peezy chicken parmesan. Instead of breading the chicken breasts, we put two layers of croutons and cheese on top of the chicken. Surprisingly good!

Klint tried a new recipe of cheese tortellini, brocoli, bacon, raisins, and sunflower seeds.

No dinner is complete without my signature green salad. Roasted walnuts, tomatoes and blue cheese.

Klint even made some crème Brule from scratch. I usually don’t eat sugar, so I had him just put cinnamon on the top instead of the customary sugar. I really liked it with only the cinnamon. Give it a try some time!

It’s a lot of fun preparing and cooking with Klint. It’s a labor of love, but we enjoy it! OK, family, manga-manga!