Thursday, October 25, 2012

Tortellini in Brodo

A warm and soothing recipe to have in your artillery for flu season. I caught a cold a couple months ago and this was a quick and easy-to-assemble soup when I was feeling worn down after work.


Tortellini in Brodo (Tortellini in Broth)
adapted from

2 tablespoons olive oil
4 cloves of garlic, minced
1/2 or 3/4 medium onion, chopped
1 teaspoon of dried Italian seasoning
1/8 teaspoon crushed red pepper
8 cups chicken broth
9 ounces fresh cheese-filled tortellini
1 lb spinach

In a pot on medium heat, add olive oil. When hot, add garlic for 30 seconds. Add onions for 5 minutes.

When onions are lightly browned, add Italian seasoning and crushed red pepper. Saute for 2 minutes.

Add chicken broth, cover and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes.

Add tortellini and cook for 5 minutes. Add spinach.

Yield: Approximately 4 servings

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