This soup is on David's top 3 list (along with
broccoli cheese and loaded potato) and is a regular at our house. My mom and I have been making it for a long
time. Growing up, we made it on the stove top, but these days I toss everything in the slow cooker and save myself the trouble of watching the pot for 20-30 minutes.
To start cooking, place 32oz chicken broth (or quality vegetable), 2-3 14.5oz cans of stewed tomatoes (you can use diced tomatoes to make it a little more kids friendly), 10-12oz frozen chopped spinach (the chopped part is extremely important), and about 2 cloves of minced garlic. Cook on low 3-6 hours (I average about 4.5 hours, it just depends on what my day looks like)
About 20 minutes, but no more than an hour before you're ready to eat, add one bag frozen tortellini- anywhere around 19oz is good. And let it heat through.
Serve topped with some Parmesan or Romano cheese and enjoy!
Click here for the
printer friendly version (it includes directions for both slow cooker and stove top, plus a fun variation).
What's on your top 3 soup list?
Can you make a recipe card like thing. That way we can just print off recipe and not have photo unless we want it. I don't need step by step with each photo and I'm sure others don't either. Just printable step by step. Thanks so much.
ReplyDeleteSorry I see it now.
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