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Location: Texas, United States

Wednesday, September 06, 2006

Cheese Tortellini in a Spinach and Ginger Broth

6 cups low-sodium chicken broth
1 tsp pre-chopped ginger or peeled, chopped fresh ginger
1 9-oz pkg refrigerated cheese tortellini
1 7-oz pkg fresh spinach, washed
Black pepper
2 scallions, green parts only, chopped
ΒΌ cup pre-grated Parmesan cheese (optional)

Place chicken broth and ginger in a 4-quart saucepan and heat over medium-high heat. Cover the pan and bring to a boil, then add the tortellini. Reduce the heat to low, and let simmer until the tortellini are plump and nearly done, 5 minutes. Add the spinach and season with pepper to taste. Cover the pan and let the broth simmer until the spinach is wilted and the tortellini are soft but the cheese centers are still firm, about 2-3 minutes longer. Ladle the soup into serving bowls. Garnish each serving with scallions and Parmesan, if desired.



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