Wednesday, February 19, 2014

Dinner in a Pot: Kale & Tortellini Soup

In a large sauce pan add:

2 C Chicken Broth
1/2 C Cooked, Cubed Chicken
1/2 C Cubed Ham
1 1/2 C Uncooked Cheese Tortellini
Garlic to taste (1-3 cloves)
Thyme to taste (1/2 t)
Celery Salt to taste (1/2 t)

Place on stove and cook until it begins to boil, turn down to a simmer and add:

4 oz Cream Cheese

Cook until the tortellini is soft then add:

1/2 C Milk
1/2 C Chopped Spinach
1 C Pieces of Kale

Cook until the Kale is bright green and the Spinach is wilted.

Serve with fresh croutons!

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