It's hard to get motivated to cook when winter seems to keep dragging on and eating one more bowl of potato soup is grounds for staging a coup. But soup is soothing and relatively easy, so I pulled out a forgotten stand-by on Monday. I made a very easy three cheese tortellini, spinach, and mushroom soup with toasted pane rustica. I thought I'd share this recipe in case someone needed a new dish to brave the ongoing arctic chill.
For the soup, start by bringing 3 cups chicken stock to a boil. Throw in a few diced green onions and garlic. Add one 16oz package of refrigerated cheese tortellini, can of diced tomatoes, and sliced mushrooms. On medium heat, toss in a few handfuls of fresh spinach. Serve, topped with parmesan cheese.
Pane rustica should be in the bakery section of your local grocery or use ciabatta for this upscale cheese toast. Cut the loaf into 1-1 1/2" slices. Combine 2 Tbs. mayonnaise, 2 Tbs. softened butter, diced garlic, feta, parmesan, and Monterey jack cheese in a small bowl. Spread mixture on to slices. Bake in a preheated 425 degree oven for 12 minutes.
The best part of this dish- not one potato in sight.
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