Spinach & Artichoke Soup

With the weather so cold in most parts of the country (it is even cold here, we made a fire last night!) I think making a pot of soup is a great idea, if you make a lot you can always keep some in the refrigerator for when you come in from the cold. This recipe is from my Aunt Karen, she lives in Brighton, Colorado & brrrr is it cold there! Enjoy!


2 Tablespoons olive oil
6 baby portobello mushrooms sliced
1 medium onion, chopped
salt & freshly ground pepper
1 can quartered artichoke hearts, drained
6 cups chicken stock or broth ( I use Pacific organic broth.. @ Costco)
1 12-16 oz. pkg. fresh refrigerated tortellini, any variety or flavor ( I use wheat)
1 lb. fresh spinach, stems removed and leaves coarsely chopped
grated parmigiano-reggiano or romano cheese
Crusty bread to pass around the table!

Heat a medium stock pot over medium-high heat. Add the olive oil, mushrooms,and onions,and season with salt & pepper. Cook for 5 minutes, add the artichokes and broth, raise the heat and bring to a boil. Add the tortellini to the pot and return to a boil, then reduce the heat to simmer. Cook for 5-6 minutes, until the tortellini floats and is cooked through. Fold in the spinach until it has all wilted into the soup. Top shallow bowls of soup with cheese and pass the bread around the table. Yum! Thanks Aunt Karen. I always love when someone shares a recipe with me. If you have a great soup or any other winter recipe email me.