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I rarely repeat recipes. This could be because I tend to question the time and effort put in for minimal or less than exciting food results, or it could simply be that I don't own a recipe box which leads to me misplacing any and all paper recipes that pass through my kitchen.
Whatever the case may be, it's unlikely that I will cook something multiple times. However, an exception has been made, and it has been made with this soup.
This Tortellini Florentine soup is perfect for cold fall days, and since yesterday was one of the coldest days we have experienced this fall, I decided to make it again (second time in a week!).
1 9-oz pkg. of fresh cheese tortellini
2 or 3 14-oz cans of chicken broth
1 10-oz container of refrigerated light Alfredo sauce
2 cups of roasted chicken
1/2 cup of sun dried tomatoes strips (oil packed, then drained)
3 cups of fresh baby spinach
1-oz Parmesan cheese to top
This recipe takes about 20 minutes to make and many of the ingredients needed can be bought already prepared, such as a rotisserie chicken from the deli.
After making this two times, I have some tips.
- Buy extra chicken broth. You may need it either the night you prepare the soup, or the day after to give it more, well...broth!
- Under cook the tortellini. As you will see in the recipe, you must pre-cook the tortellini. I suggest cooking it for about 5-minutes which leaves it feeling slightly underdone. You will be happy you did after it goes back into the soup.
- Salt the soup at the end. I would only add salt after every last ingredient has been incorporated as some of the ingredients are salty on their own, which brings up the sodium level quite a bit.
So, if you are also not a lover of labor intensive kitchen sessions, then this soup is for you. It's a satisfying and delicious dish for anytime of year, but it's especially perfect for fall.
Til next time.