From Rachael Ray
http://rachaelray.com/recipe.php?recipe_id=3186
Easy, quick and good for a chilly winter day. FYI - if you don't cook wiht Spinach much, just know that it wilts down A LOT -- so put in more than you think you'll need. Or.... you can always add more in later, I suppose! Also, don't underestimate the power of lemon zest! The acidity adds just the perfect touch to this soup!
Ingredients:
•1 quart chicken stock
•1 bag tortellini (16 ounces), dried or fresh
•1 bunch spinach
•Zest of 1 lemon
•Freshly grated Parmigiano-Reggiano cheese
Directions
Place a medium pot over medium-high heat and bring the stock to a boil. Drop the tortellini into the pot and cook, according to the package directions. In the last 30 seconds of cooking, add the spinach and lemon zest into the pot. Season with salt and pepper and garnish each serving with some freshly grated Parmigiano-Reggiano cheese
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Jenn - made this last night and really enjoyed it! I used chicken broth instead of stock (what's the difference) and it was way too salty, and not enough broth. I'll probably do 4 cups broth PLUS 3 cups water next time, and maybe add some cooked chicken. Thanks for sharing this! Super easy, and quite tasty!
ReplyDeleteGlad you liked it Jen! I agree that it could use more broth! FYI the difference between stock and broth and is that stock is normally made by simmering the bones of a chicken (or whatever animal for stock you're making) for a long time. The gelatin that is released from the bones give the stock a full, rich flavor. Broth is made by cooking the meat of the chicken, so the flavor is much more mild. When buying store bought broth - make sure it's low sodium or "organic" -- it'll be much less salty that way. Or just be aware of the potenial saltiness and adjust with water accordingly.
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