Spinach & Artichoke Dip Tortellini Soup
Spinach and Artichoke Dip Tortellini Soup
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4
All of the flavours of spinach and artichoke dip in a soup with cheese tortellini.
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, chopped
- 2 tablespoons flour
- 4 cups vegetable broth or chicken broth
- 1 (14 ounce) can artichoke hearts, coarsely chopped
- 8 ounces cheese tortellini
- 4 ounces low fat cream cheese, room temperature
- 1/2 cup parmigiano reggiano (parmesan), grated
- 8 ounces spinach, coarsely chopped
- 1 cup milk or cream
- salt and pepper to taste
- cayenne to taste (optional)
directions
- Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minute.
- Add the garlic and cook until fragrant, about a minute.
- Add the flour and cook for another minute.
- Add the broth, artichokes and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
- Add the cheeses, let them melt, add the spinach, let it wilt, add the milk, season with salt, pepper and cayenne to taste and remove from heat.
Option: Omit the tortellini to make the soup more of an appetizer rather than a complete meal.
Option: Replace the tortellini with cooked, shredded chicken and/or white beans. (If you add white beans, pureed half of them and use them as the thickening agent instead of the flout.)
Option: Add sliced sun-dried tomatoes.
Option: Add bacon!
Reuben Rolls
Ingredients:
Instructions:
Make dipping sauce by combining dressing, mustard, vinegar, 1 teaspoon minced onion, the garlic, Worcestershire sauce and hot pepper sauce. Set aside.
To make rolls: Combine corned beef, cheese, sauerkraut and remaining 1/4 cup onion and mix well. Place about 2 tablespoons of the mixture in the center of an egg roll wrapper. Roll up as directed on package, sealing edges with a little water.
Deep-fry rolls in 2 to 3 inches of vegetable oil, heated to 325 to 350 degrees, until golden brown, about 3 to 4 minutes, turning to brown evenly. When done, remove from oil with slotted spoon and drain on paper towel. Serve with dipping sauce.
Makes 12 to 15 rolls. 3 cups vegetable broth1 large onion, chopped
1 can (10 ounces) mild diced tomatoes and green chilies, undrained
1 cup mild salsa
1 cup dried lentils, rinsed
1 cup frozen corn
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
3 garlic cloves, minced
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon celery salt
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1 package (16 ounces) firm tofu, drained and cut into 1/4-inch cubes
1 can (4-1/4 ounces) chopped ripe olives
- 3/4 cup Thousand Island dressing
- 1/4 cup Dusseldorf mustard
- 2 tablespoons wine vinegar
- 1 teaspoon plus 1/4 cup minced onion (divided)
- 1 teaspoon minced garlic
- Dash of Worcestershire sauce
- Dash of hot pepper sauce
- 8 ounces corned beef (ground or shredded)
- 6 ounces shredded Swiss cheese
- 1/2 cup sauerkraut, rinsed and drained
- 12 to 15 egg roll wrappers
- Vegetable oil
Instructions:
Make dipping sauce by combining dressing, mustard, vinegar, 1 teaspoon minced onion, the garlic, Worcestershire sauce and hot pepper sauce. Set aside.
To make rolls: Combine corned beef, cheese, sauerkraut and remaining 1/4 cup onion and mix well. Place about 2 tablespoons of the mixture in the center of an egg roll wrapper. Roll up as directed on package, sealing edges with a little water.
Deep-fry rolls in 2 to 3 inches of vegetable oil, heated to 325 to 350 degrees, until golden brown, about 3 to 4 minutes, turning to brown evenly. When done, remove from oil with slotted spoon and drain on paper towel. Serve with dipping sauce.
Makes 12 to 15 rolls. 3 cups vegetable broth