Saturday, November 1, 2014

SPINACH AND TORTELLINI SOUP



3 tablespoons olive oil
1 garlic clove, mined
1 onion, diced
3 carrots, peeled & chopped
10oz box frozen spinach
2 cans cream of chicken soup plus 2 cans water (omit water for creamier soup)
32oz chicken stock
Family size package cheese tortellini

Saute garlic, carrots and onions in olive oil until tender.  Add frozen spinach and break apart as you cook.
Add the rest of the ingredients and heat through to serve.

Recipe from:  https://www.facebook.com/pointofgrace/photos/pb.11357264695.-2207520000.1414883514./10152756018229696/?type=3&theater

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