Friday, October 4, 2013

SPINACH TORTELLINI SOUP


A nice hot bowl of soup on a cool evening can also warm the soul.
Vegetables and tortellini in a tasty chicken broth served with 
fresh bread is on the menu.


You most certainly don't have to make these fussy little bites.
Pick up a package at the store ..  but I opted to go the fun way.


Here is the small round of dough and about ½ cup chicken filling.
This will go a long way, trust me.


My recipe says the yield is 24 tortellini.
I rolled the dough out extremely thin, cut with a 2-inch
cutter and tediously placed a tiny amount of filling in the center.


Pick up the circle and moisten the edge with water.


Fold in half and press edges .. tightly .. to seal.


Moisten ends with a touch of water and pull the ends together to
form a circular shape. 
Keep doing this about 40 times and you will be nearing the end.


You will be so happy that you are finally finished and you will
probably wish you had just gone to the store.
On the other hand, you will have a real sense of accomplishment.
And besides, they have this delicious home-grown taste that is not 
factory made.
I love the free-range egg yolk color from the chickens pecking around 
the yard. You need to try this at least once .. its fun!



SPINACH TORTELLINI SOUP

1 cup thinly sliced carrots
½ cup diced celery
½ cup chopped onion
2 garlic cloves, minced
½ tsp. salt
1/8 tsp. pepper
4 cups chicken broth

In a Dutch oven, combine vegetables and broth.
Bring to a boil, reduce heat and simmer for 10 minutes.

2 pkg. (9 oz. each) refrigerated cheese tortellini
or a tortellini of your choice.
( I made 40 tiny chicken and cheese tortellini)
3 cups fresh spinach, torn

Add tortellini; bring to a boil.  Cover and simmer for an additional
15 minutes or until tortellini tests done.
Add spinach and cook just until spinach begins to wilt.
Serve with fresh rolls or bread.
Yield: 5 to 6 servings


CHICKEN TORTELLINI

3/4 cup finely chopped cooked chicken
1 tbsp. grated Parmesan cheese
½ tsp. parsley flakes
¼ tsp. salt
1/8 tsp. pepper
dash of garlic powder
1 tbsp. chicken broth or water

In a small mixing bowl, add enough chicken broth to chicken, cheese and
seasonings to hold together.  Refrigerate.

1 cup all-purpose flour
2 eggs
¼ tsp. salt

In a mixing bowl, combine flour, eggs and salt.  Mix together to form
a stiff dough.  If necessary use a few drops of water to
bring dough together. Knead until smooth; cover with a bowl
and let rest for 15 to 30 minutes.

Divide dough in half.  On a lightly floured surface, roll dough until
very thin.  Cut into 2-inch circles.  Place about ½ tsp. filling on
each circle; moisten half of circle edge with water.
Fold in half and press edges to seal.  Pull ends together to
form a circular shape; seal ends using a touch of water.
Place on lightly floured baking sheet, covering with plastic
to keep from drying out as you continue making tortellini.
Use immediately in a recipe or freeze for later use.


1 comment:

  1. Looks like a hearty soup ! I'm with you on the home-made vs factory-made soup ! Same goes with veggies from our garden vs cans or from the frozen food section of the store.

    ReplyDelete