tag:blogger.com,1999:blog-189376520673291654.post1362762325014246353..comments2023-03-30T04:10:13.669-04:00Comments on Ten dinners?: Jhttp://www.blogger.com/profile/10687983572994675663noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-189376520673291654.post-78444531101815331942009-09-12T20:35:05.558-04:002009-09-12T20:35:05.558-04:00Autumn/Winter Tortellini Soup with Carrots and Spi...Autumn/Winter Tortellini Soup with Carrots and Spinach – J and M (inspired by Wegman’s Meal Magazine)<br />Serves 3-4<br /><br />I T olive oil<br />1 medium onion, chopped<br />10 oz matchstick cut carrots<br />6 cups beef broth<br />½ cup rose wine<br />2 packages meat or cheese tortellini<br />6 oz baby spinach<br />¼ t nutmeg, plus more to taste<br />1 T balsamic, plus more to taste<br />Salt and pepper<br />Parmesan to garnish<br /><br />Heat olive oil in a large soup pot. Add onions and carrots and sauté for 4-5 minutes or until just tender. Add broth and wine and bring to a boil. Boil for 2 minutes. Add tortellini and cook for 6 minutes. Add spinach by the handful, stirring until limp. Add nutmeg, balsamic, salt, and pepper. Taste for seasoning. Serve with Parmesan for grating at the table.Jhttps://www.blogger.com/profile/10687983572994675663noreply@blogger.com