2 tablespoons butter
2 medium carrots, peeled and chopped (1 cup)
2 medium celery stalks, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
2 cartons (32 oz each) of reduced-sodium chicken broth (8 cups)
1 package (9 oz) refrigerated cheese-filled tortellini
2 cups lightly packed Swiss chard leaves or baby spinach leaves
1-pint grape tomatoes halved
2 tablespoons chopped fresh Italian (flat-leaf) parsley
Freshly grated Parmesan cheese
Salt and pepper to taste
In a 4-quart saucepan, melt butter over medium-high heat. Add carrots, celery, and onion; cook 6 to 8 minutes, stirring occasionally, until beginning to brown on the edges. Stir in garlic; cook for 30 seconds. Add salt and pepper to taste.
Stir in broth. Heat to boiling; reduce heat. Stir in tortellini. Simmer for 5 minutes, stirring occasionally, until tortellini are tender.
Stir in spinach, tomatoes, and parsley. Simmer for 10 minutes
Top each serving with grated cheese.
Dorothy's New Vintage Kitchen
December 23, 2022 at 11:21 am
I could use a bowl of this just about now!
Karen (Back Road Journal)
December 24, 2022 at 10:33 am
Perfect for the cold weather that everyone is experiencing right now. Merry Christmas
December 25, 2022 at 2:47 pm
December 24, 2022 at 4:52 pm
i will be adding this to my week’s menu next week, Jovina, thank you for sharing! 😀
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