Tonight my adventure involved rummaging through the cabinets & googling recipe suggestions & substitutions--all of which resulted in wonderful deliciousness that I'm calling tortellini & spinach soup!
I never think to take pictures of prep & process while I'm cooking so unlike all the food blogs I thoroughly enjoy I'm just going to share the recipe I ended up using (based off the recipe from Annie's Eats) and adjusted with substitution suggestions from All Recipes Substitutions Article so you can try it!
Yields 4-5 servings
Ingredients:
1 Tbsp olive oil
1/8 cup dried chopped onion
1/8 tsp garlic powder
1/2 tsp dried oregano
1 can (I had a 14.5 oz can) diced tomatoes and juices
2 cups chicken broth
1 can (14 oz) vegetable broth
9 oz tortellini (any kind should work, I used whole wheat 3 cheese tortellini)
3 cups fresh spinach, chopped
Directions:
In a large sauce pan (make sure it's a couple inches deep so you have room to boil the soup mixture & add pasta) heat the olive oil & onion on medium high for 2-3 minutes. Stir in the tomatoes, garlic and oregano. (careful the tomato juice doesn't splash all over you because the pan is hot!). Stir well and then add the broths. Bring mixture to a boil, stirring occasionally. Add the tortellini & cook by package directions. (I cooked mine uncovered for about 9 minutes.) Once the tortellini is warm and tender, turn off the burner and stir in the spinach. The spinach will only take a minute or so to become warm and soft, don't leave it on the heat too long or it could get mushy. Top with cheese if you like!
We made salads and garlic cheese toast to go with ours & it was great! (We being me, my sister & my mom.)
