{Tuscan Tortellini}
Slow cook spinach, tomatoes, and garlic tortellini in a flavorful broth for 8 hours, then top with Parmesan—perfect comfort food!
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Cooking tools:
- Can opener
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Stockpot
- Stove
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 2 cups Spinach
- 20 ounces Cheese Tortellini
- 15 ounces MuirGlen diced tomatoes and onions (drained)
- 1 package McCormick's Gourmet Garlic & White Wine Marinade
- 1 cup Asparagus (cut up into 1 inch pieces)
- 32 ounces Veggie Broth (or chicken broth)
- 3 cups Water
- 3⁄4 cups White Wine (I used Chardonnay, optional)
- 10 Basil Leaves (diced)
- 3⁄4 cups Water (if needed at the end)
- 1 dash Parmesan Cheese (shredded)
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