Tortellini Soup

By adventurefamily5

***A hint about cooking with alcohol: do not buy “cooking wines.” If you wouldn’t drink it, don’t cook with it. And for us Baptists out there, the alcohol cooks out so don’t be afraid of cooking with alcohol. You only have to be embarrassed if your company finds your stash or your pastor is behind you at the grocery store when you buy the liquor! LOL!

Another tip: I only make chicken stock if I happen to be cooking in bulk, which is not enough for all the meals that require broth. Instead, I use bullion cubes, bought from Sam’s Club in bulk and water. They taste just fine! And you can add a couple more if you want a little more “kick’ to your dish.

Ingredients

• 2 Tbsp olive oil
• 1 onion, diced
• 3 cloves minced garlic
• 1/2 c Sherry
• 10 c water
• 8 chicken bullion cubes
• 1 1/2 tsp oregano, rubbed between your hands
• 1 1/2 tsp basil, rubbed between your hands
• 1 14 oz can petite diced tomatoes (the best kind of diced tomatoes)
• 10 oz chopped spinach
• 2 c tortellini
• 1/2 c Parmesan cheese

Preparation

Step 1

Heat oil in a stock pot and saute onion and garlic. Add sherry, water, bullion cubes and herbs. Bring to a boil, melting bullion cubes, and add tomatoes and spinach. Add tortellini and simmer until pasta is done. Times will vary if you are using fresh or dried pasta. Serve in bowls with Parmesan garnish.