Recipe of the Week
6 cups chicken broth
3/4 cup onion, chopped
1 cup carrot, diced fine
4 to 6 green chiles, diced
2 cloves garlic, minced
1 teaspoon dried basil
1 tablespoon olive oil
10 to 12 ouces baby spinach leaves
2 cups diced Italian tomatoes
2 cups tortellini, cheese-filled, fresh or frozen
Freshly grated Parmesan or Romano cheese
Heat oil in a large soup pot. Sautee onion, carrot, chiles, and garlic about two minutes.
Add broth, tomato, and basil. Bring to a boil, then cover, reduce heat, and simmer for 10 minutes.
Bring back to a boil, then add tortellini and spinach and simmer, uncovered, about 15 minutes, stirring frequently the first five minutes.
Ladle into bowls and sprinkle with cheese.
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