Dinner Tonight: Tortellini Soup

9/30/2012

First of all, an apology. Tuesday’s recipe for Quick ’n’ Easy Tapioca Pudding came not from the person we attributed it to (a lovely woman in her own right, we are sure) but in fact was submitted by Shea McLain from Palmyra, Mich. The hard-working Dinner Tonight staff sometimes gets a bit frazzled and goofy. We’re certain about this one: Barbara Weithman from Toledo sent in this can’t-miss recipe for homemade tortellini soup she calls "quick and delicious."

Tortellini Soup

8 cups chicken broth

¼ cup chopped onion

1 cup chopped celery

8 ounces green beans (fresh or frozen)

2 cups zucchini, peeled and chopped

1 carrot, sliced thin

Dash of pepper

Dash of garlic powder

½ cup spinach, optional

1 bag tortellini (fresh or frozen)

In a 4-quart pot over high heat, bring broth, onion, celery, and green beans to a boil. Reduce heat and simmer until beans are tender, 5-10 minutes.

Add zucchini, carrot, pepper, garlic powder, optional spinach, and tortellini. Simmer until the vegetables are tender and tortellini are cooked — use the time suggested on the package.

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43606.