Tuscan Tortellini Soup | Just A Pinch Recipes
Toasting your fennel in a pan......gives it much more flavor. Dice up your tomatoes, onions, garlic, sun-dried tomatoes, chop up your greens if you want. I put mine in whole....
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Cooking tools:
- Skillet
- Cutting board
- Chef's knife
- Pot
- Stove
- Wooden spoon
- Ladle
- Serving bowl
- Airtight container
- Freezer
Ingredients
- 6 small tomatoes, campari, diced
- 1/2 medium onion, vidalia, peeled, diced
- 9-12 ounce(s) spinach medley, baby spinach, argula & raddichio, rinsed
- 1/3 cup(s) sun dried tomatoes, in oil & chopped
- 2 tablespoon(s) olive oil, extra virgin from sun dried tomatoes
- 6 cup(s) tortellini, 6-cheese stuffed
- 4 can(s) vegetable broth or chicken broth
- 3 can(s) water
- - squeeze of fresh lemon juice
- ## SPICES
- 1 teaspoon(s) fennel, toasted in pan
- 4 - 6 clove(s) fresh garlic, minced
- 2 - 3 teaspoon(s) Italian seasoning
- 1/2 teaspoon(s) thyme, dried
- - salt and pepper to taste
- ## GARNISH
- 1 tablespoon(s) parmesan cheese, shredded
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