This is an easy soup to make any night of the week. It comes from mealsmatter.org. I like different uses of tortillini because 99% of the time, I just put plain old pasta sauce on top. And, using them this way you can get more veggies in!!
Ingredients
1 pkg. Chicken or cheese tortillini
1 Qt. of fat free, reduced sodium chicken broth
2 Green onions sliced thin
2 tsp. Chopped garlic
2 cups Fresh spinach leaves or kale
1/2 cup Baby carrots, sliced thin
1 Small bok choy, sliced thin
1 cup Sliced mushrooms
1/2 cup Shredded parmesan cheese
1/2 tsp. Black pepper
2 tbsp. Fresh chopped basil or 1 tsp. dried basil
Preparation
1. Cook tortillini al dente, drain.
2. Meanwhile, heat chicken broth until boiling. Add onions, carrots, spinach, bok choy, pepper and mushrooms. Simmer 4 minutes.
3. Add pasta and basil.
4. Serve in soup bowls and top with 1 tbsp. parmesan cheese.
Oh wow, love it.
So simple and sounds delicious! Definitely filling up on vegetables is a good thing!
LOL! This is exactly what I was looking for. I just read up on vegetables that help boost the immune system, and I was going to make a soup but didn’t have a recipe. This has all the top immune system boosting veggies in it, and I bet it’s delicious. I have all the ingredients and will be making it up tonight. Thanks again for sharing.