Vegetables can vary and try to find multi-color tortellini for add presentation.
Tortellini e Zuppa di Verdure (Italian)
Serves 4-6
3 Tbs. (45 ml) olive oil
1 chopped organic onion
2-3 minced cloves of garlic
3 organic chopped carrots
6 ounces (185 g) sliced organic mushrooms
1 organic potato, cut into small cubes
1 tsp. (4,5 g) dried thyme
1 can (14 1/2 ounces/ 455 g) organic diced tomatoes
4 cups (1 L) organic chicken broth
9 ounces (280 g) tortellini
2 cups (60 g) packed organic spinach leaves
black pepper to taste
1. Warm the oil over medium-heat in pot.
2. Add the onions and garlic, sauté about 5 minutes.
3. Add the carrots, mushrooms, and potatoes. Cook and stir until the vegetables are soft, about 8-10 minutes.
4. Add the thyme and cook for a minute.
5. Add the tomatoes and broth, bring to a boil.
6. Reduce the heat to low and simmer, uncovered until the carrots and potatoes are tender, 15-20 minutes.
7. Add the tortellini and cook for about 8 minutes.
8. Add the spinach, cook, stir for a few minutes.
9. Season with black pepper to taste.
10. Serve with a panini sandwich.
10. Serve with a panini sandwich.
-modified Soup of the Day
