Ingredients:

  • 2 medium baking potatoes, peeled and cubed
  • 3-4 medium carrots, sliced
  • 2 ribs celery, chopped
  • 1 small onion, chopped
  • 2 quarts vegetable or chicken broth
  • 1 cup water
  • 1 10 oz packaged frozen chopped spinach, thawed and drained
  • 1 tsp parsley flakes
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp red pepper flakes
  • 2 9 oz packages refrigerated cheese tortellini

Directions:

  • Combine broth, water, potatoes, celery, carrots and onion in a large pot. Bring to a boil. Cover and simmer for 10 minutes
  • Add chopped spinach, oregano, parsley, garlic, pepper, and red pepper flakes
  • Add cheese tortellini, and simmer for about 7 minutes, until tortellini is tender

My notes:

  • Yum!
  • For added deliciousness: grate some Parmesan cheese on top before eating
  • Makes a bonkers amount, so be prepared to share or freeze some. Or eat for lunch all week, like me.

Recipe modified from taste of home

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About Ginny

Nerd. Dog Snuggler. Intrepid Social Worker. Lover of Delicious Things.

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