I’ve used fresh spinach too from time to time, for the very same reason, and parm’s a natural addition. Frozen spinach is so appealing for the “on hand” aspect you mention, to say nothing of economy, and not having to defrost it is a plus. Fresh tortellini can be used, obviously, but I like the luxury of a long shelf life of the dried so I’m always able to make it when the mood strikes. I don’t know about your stores but here, the fresh is significantly more expensive than the dried and when used in a soup, I don’t think that premium is necessary.

Have a great Saturday and thanks for the feedback!

I made two adjustments – I used half of a large container of fresh spinach instead of frozen, since it was a little past the crispness I like for salad. And, I added a scattering of parmesan on top. It was just excellent.

I did have to scour the stores for the pasta. Our chains didn’t have it, but I finally found it at a local Mom ‘n Pop – and now I’ll stock up.

shoreacres’s last blog post..Teddy, a Turtle and Spud