Spinach Soup with Tortellini
WARM SOUPNice Italian style Spinach Soup is excellent any day of the year. It’s fresh tasting and wonderfully light and delicious. Definitely try this soup I guarantee you won’t be disappointed. My love affair with spinach dates back many years ago. From spinach salads to creamed spinach and this Spinach Soup that my grandmother made. This soup is filled with tortellini and finished with fontina cheese melted on top. You just can’t beat the combination of flavors.As with any soup that I make I prefer homemade stock, but if time doesn’t allow, canned stock will work just fine. As for the spinach, the fresher the better. Also I sometimes make double the amount and freeze the rest for another time.
INGREDIENTS 1 pound of fresh baby spinach1 medium yellow onion, chopped2 cloves of garlic, chopped2 Tbls of extra virgin olive oil1 Tbls of butter1 quart of chicken broth or stock1/2 tsp of fresh grated nutmeg1/2 tsp of salt1/2 tsp of fresh ground black pepper4oz. of fontina cheese, diced1 pound of cheese tortellini
PREPARATIONThoroughly was the spinach and remove tough stems.In a large pot sauté the onions and garlic until tender.Add the broth and bring to a boil.Reduce heat to a simmer and carefully add the spinachSeason with nutmeg, salt and pepper.Cook until the spinach is wilted.Add the tortellini and cook for another five minutes.Place the soup in bowls and top with fontina cheese.Serves 4 to 6 people.
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