From Scratch

Lent is long gone, but I don’t limit my meatless days to Lenten Fridays. I try for two meatless days each week, and fish is on the menu at least one of those days. Tonight I’m trying a new curried tuna recipe, but about twice a month I make this favorite. Not only is it meatless, it can be made with vegetable broth instead of chicken to make it vegetarian. It’s fast, flavorful and filling enough to be a main course, and leftovers reheat well. What more could I want?

I found this at Allrecipes, and I make a few changes. I don’t bother defrosting the spinach; I just plunk it into the broth and let it happen. Also, I cook the tortellini separately because I found it soaks up too much broth when cooked in the pot. Certainly, you can cook them together to eliminate dirtying a second pan, but you might have to add more broth near the end. Your call. Oh, yes…the garlic powder. I try to make a recipe as written the first time and was prepared to hate the taste of that stuff. Again. Well, surprise on me. It does not ruin the taste of this soup.

The recipe is rated 4 1/2 stars out of five with nearly 70 reviews. The original, uploaded by Nicole, is here, if you’d like to see it. My favorite tortellini for this is a garlic and cheese found in the pasta aisle, not the fresh stuff.

Spinach Tortellini Soup 

1 (10 ounce) package frozen chopped spinach
2 (14.5 ounce) cans chicken broth (I use MSG-free low-sodium or organic if I don’t have my own)
1 (9 ounce) package cheese tortellini
1/4 tablespoon dried basil
1/4 tablespoon garlic powder
salt and pepper to taste

In a large pot over high heat, combine the spinach and chicken broth. Heat to boiling, then reduce heat to low. Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness. Season with basil, garlic powder, salt, and pepper.

Tags: spinach