Tortellini spinach soup
Ricetta di Judy Walton
Ingredienti
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
Preparazione
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.
secondi, soups December 08, 2013 15:33
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