Wednesday, October 21, 2009

Spinach Tortellini Soup

1-16 oz frozen chopped spinach
1 T. butter
1/2 t. salt
1/4 t. onion powder
2 T. flour
1 can evaporated milk or 1 c. half & half
1 T. olive oil
diced ham
diced onion
3 1/2 c. water
1 can chicken broth or 2 c. water & 3 chicken bullion cubes
1 envelope dry vegetable soup mix (1.4 oz)
1 20 oz. pkg refrigerated cheese tortellini
1 c. shredded cheddar cheese
Parmesean cheese

*Thaw spinach & drain. Melt butter in heavy skillet and add spinach. Cook and stir for a couple minutes, then add salt, onion powder, flour, and milk. Cook for about five minutes, until hot and slightly thickened. Cover and set aside. (You can also buy frozen creamed spinach and just heat it through).

Sautee onion and ham in olive oil & add to creamed spinach. Set aside.

Combine water, chicken broth, & vegetable soup mix. Heat to boiling. Add spinach/ham mixture and tortellini & boil for about five minutes. Stir in shredded cheese until melted. Sprinkle individual servings w/Parmesean cheese.

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