Tortellini spinach soup
Recipe by Judy Walton
Ingredients
2 (9 oz.) pkgs. Stouffer’s creamed spinach, defrosted according to pkg. directions 3 1/2 cups water 1 envelope (1.4 oz.) dry vegetable soup 1 (9 oz.) pkg. Buitoni Refrigerated Three Cheese Tortellini Parmesan cheese, optional
Directions
1. Heat water and soup mix in large saucepan to boiling; reduce heat to low. Add tortellini and creamed spinach; cook for 5 minutes or until tortellini is tender. Top each serving with Parmesan cheese.
main courses, soups December 08, 2013 15:33
Share the recipe with your friends
0 likes
No one has liked this recipe.
0 comments
No comments yet.