Print the recipe card!  tortellini soup

So quick and easy!  Find out (in the notes section) which brand of tortellini was chosen by taste testers of a leading cooking magazine as the best tasting.  Hint…it’s food storage friendly!

makes about 10 cups

Ingredients:

1 (49 oz.) plus 1 (14.5 oz.) can chicken broth

1/2 cup freeze dried spinach (*see note)

1/2 tsp. garlic powder

2 (8 oz.) pkgs. dry tortellini (*see note)

1 (16 oz.) can diced tomatoes

1/2 cup (or so) grated Parmesan cheese

Instructions:

In a 3-4 quart saucepan bring the broth and garlic to a boil.  Add the tortellini.  Boil over medium heat until “just” tender, about 8 minutes for dried tortellini.  Add the spinach and tomatoes and cook for 2 more minutes.  Serve immediately, and pass the cheese!

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Notes:

• In place of freeze dried spinach, (for a normal/three month type of meal) use 1 (10 oz.) pkg. frozen chopped spinach instead.

• I was interested to discover, published in this month’s Cook’s Country magazine, a taste test that was done in regards to store bought tortellini.  Both frozen, fresh and dry varieties were tested and I thought I’d share the results with you.  Here are the brands they tested:

Angy’s Tortellini with Cheese (frozen)

Barilla Three Cheese Tortellini (dried)

Buitoni Three Cheese Tortellini (fresh, refrigerated)

DaVinci Tortellini Filled with Parmesan Cheese (dried)

Nuovo Tortellini Ricotta and Parmigiano (fresh, refrigerated)

Rosetto Cheese Tortellini (frozen)

Seviroli Cheese Tortellini (frozen)

“Although dainty, these tortellini packed a punch.  Said one tester, “I like the small size, which makes the immodest taste (big, cheesy, robust, assertive) a pleasant surprise.”  The filling was a bold and generous combination of ricotta, Emmentaler, and Grana Padano cheeses.  The wrapper was a hit, too:  “Pasta is great – tender and delicate.”