This recipe is a great "let's use what's on hand" pleaser. I used a combination of low-sodium beef broth, as well as a tablespoon of mushroom stock base. In addition, you can add whatever vegetables you have on hand. I added fresh green beans, chopped banana peppers, some chopped cauliflower, and a package of frozen chopped spinach, in addition to spinach-cheese tortellini.
Once the tortellini is added, you'll probably have to add additional water, broth, wine to compensate for the absorption of the liquids.
Using fresh tomatoes reduces some of the salt complaints. I used a mixture of tomatoes from the garden, including the yellow variety.
This soup freezes well for an easy meal when you're too tired, lazy, or busy to cook.
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