Delicious Recipes

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.

 

ingredients

• 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

1. Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minute.
2. Add the garlic and cook until fragrant, about a minute.
3. Add the flour and cook for another minute.
4. Add the broth, artichokes and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
5. 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:

• 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

Southwest Vegetarian Lentil Soup
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

1 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