Maudie Sue
01-17-2007, 10:47 AM
1 8.8 oz pkg Ronzoni Ricotta & Spinach Tortelloni
(follow directions on pkg, but only cook halfway and drain, set aside)
Boil together: 1 cup water
1 can chicken broth
Add to liquid:
1 10 3/4 oz mushroom/garlic soup
1 14 1/2 oz basil/garlic/oregano tomatoes (do not drain)
1/2 can whole leaf spinach, drained (add all if you love spinach)
1/2 pkg each of frozen corn and cut green beans
Drained Tortelloni
pepper to taste
Cook until veggies are done, turn off and let set to flavor through without over cooking the noodles.
Heat and serve with cheesey bread
NOTE: Do not add salt, enough in canned foods. This is packed with good stuff for you and great on a cold winter day. It is also a quick soup. I add left over chicken or beef sometimes. ENJOY
(follow directions on pkg, but only cook halfway and drain, set aside)
Boil together: 1 cup water
1 can chicken broth
Add to liquid:
1 10 3/4 oz mushroom/garlic soup
1 14 1/2 oz basil/garlic/oregano tomatoes (do not drain)
1/2 can whole leaf spinach, drained (add all if you love spinach)
1/2 pkg each of frozen corn and cut green beans
Drained Tortelloni
pepper to taste
Cook until veggies are done, turn off and let set to flavor through without over cooking the noodles.
Heat and serve with cheesey bread
NOTE: Do not add salt, enough in canned foods. This is packed with good stuff for you and great on a cold winter day. It is also a quick soup. I add left over chicken or beef sometimes. ENJOY