So things have been pretty crazy hectic around here for a while with both of us working full time and trying to juggle that with the catastrophic disaster that comes with having a 2 year old and a 4 month old who has decided that scooting about is top notch.
Occasionally, there are breaks in the chaos, though they’re often the eye of the storm. Here’s to good food and a little bit of recharging to prep for the next thing!
Garden Tortellini Soup
- 1 12oz can of evaporated milk
- 20 oz vegetable stock (I used a no added salt brand)
- 1 tsp basil
- 1/2 tsp oregano
- 1 tsp chili powder
- 1 cup of mushrooms, cut thick
- 2 cups fresh baby spinach
- 1/2 yellow onion
- 3 packs of Michelina’s Tortellini Alfredo with Broccoli (the individual serving sizes)
- 2 cups of water
- 3 cloves minced garlic
- 1 1.5oz packet of Alfredo sauce mix
- Black pepper
- Parmesan cheese
In a large pot on low heat, mix water, sauce mix and vegetable broth slowly so that the sauce mix doesn’t clump. Then add the garlic, onion, and spices, stir well and add the Michelina’s. I didn’t even thaw these, just dropped them in frozen solid and let the sauce thaw gradually and mix with the rest of the broth. Cover and keep on low heat for about 20 minutes. I used this time to wash the spinach and cut mushrooms. Add the mushrooms, spinach, and evaporated milk, and cover and simmer for another 20. Serve with black pepper and Parmesan cheese.
This makes about 4-6 servings, and is both light and surprisingly filling for a vegetarian dish.