I survived the holidays and knee surgery. I am recovering and getting around pretty well. Needless to say I have not baked since before the Holidays, but I think today might be the day. I am craving the rustic apple tart that I last blogged about and it is pretty simple to make. I plan to have it for dessert tonight. It will go well with my Cheese and Spinach Tortillini Soup that I made for dinner.
So here is the recipe for the Cheese and Spinach Tortillini Soup.
Start to Finish 25 mins.
3 Strips of fully cooked bacon ( you can use turkey bacon if you like)
12 oz. frozen cheese tortillini
32 oz. low sodium chicken broth
1 package frozen chopped spinach thawed and drained well
1/3 cup chopped onion
2 cloves of garlic chopped
pepper to taste
parmesan cheese for topping
Directions:
In a medium size sauce pan cook bacon until crisp on med. high (about 3 mins.), then add chopped onion and cook for another few mins. until onion starts to become translucent. Add your garlic and cook for about 1 min.
Next add your chicken broth and bring to a boil. Add the cheese tortillini and return to a boil. Then reduce to a simmer without a lid for about 8 to 10 mins.. Add your thawed and drained spinach during the last three mins. of the cooking time.
Add pepper to taste and grate some parmesan to top it off.
This is an easy nutritious meal...I added a salad and some nice hearty whole wheat boule bread to the line up and my family will love it!
So make it and enjoy!
