Spinach tortellini
 

Spinach Tortellini
20 ounce bag of frozen spinach
1 or 2 pound bags frozen Bertolli Tortellini
5 cloves garlic (chopped fine)
1/3 cup olive oil
Feta cheese
Salt and pepper to taste

Preparation
Cook and drain spinach.
Cook Bertolli frozen tortellini according to package directions.
In a large skillet heat olive oil and garlic.
Add drained spinach.
Add cooked tortellini and toss.
Put feta cheese on top.
This makes a very good Lenten meal.

I LOVE Your recipes, keep posting them
thanks

Thanks, here is one for you; straciatella
 

Thank you kindly. I will. Appreciate that.

Here is one for you........a favorite of mine from my childhood & good for our cold weather lately......

Basically, it is spinach leaves & egg shreds in hot chicken broth; the egg cooks in the broth.......as does the spinach.

If anyone wishes to make Jewish or Italian "penicillin" via the WHOLE CHICKEN (with or without the innards).....recipe below:

Straciatella with Homemade Chicken Soup

• 1 whole chicken hacked into 12 pieces
• Gizzards, heart, liver and neck (skip this step if you wish)
• 3 ribs celery and leaves cut into nine pieces
• 2 bay leaves
• 2 large cloves garlic
• 1 large onion quartered
• 16-20 ounces fresh spinach well rinsed and chopped into one inch pieces
• 4 large eggs
• 1/4 cup finely grated pecorino romano
• Salt & pepper
• 
  
  Preparation
• Place cut up chicken, innards, celery, onion, bay leaves, garlic in a large stock pot.
• Add water to cover ingredients by 3 inches or so.
• Salt (3-4 tablespoons kosher salt) and pepper to taste.
• Place lid and bring to a boil. Lower to a gentle simmer, leaving lid ajar, for 5 hours.
• Skim top for scum and grease periodically.
• Allow to cool then strain through large colander lined with cheese cloth into a large bowl. Refrigerate, remove congealed fat.
• Straciatella - Use about two quarts of soup.
• If you have no time to make soup from the chicken......just use COLLEGE INN CHICKEN BROTH.......as per amount of people.
• Bring to a gentle boil.
• Drop in spinach and cook for 5 minutes.
• In a small bowl beat eggs and cheese.
• Using a fork stir simmering soup continually while slowly pouring egg cheese mixture into pot.
• Let straciatella simmer about one minute then turn off heat.
• Break any large egg curds with fork.
• Serve immediately with extra grated cheese. Serves 6-8.
  
  
  

OMG... my mouth is watering!!!!

That sounds delicious thank you for posting. Please don't stop!!!

You can just use chicken parts with skin on them
 

I'm going to make some but without the "gizzards, etc."
Just with chicken parts (chicken with skin on it, as that makes the broth)


I love spinach, but for those who do not, you can just beat up some eggs into hot chicken broth, like College Inn. They gave it to us as children.

I won't
 

I won't. I have to type them up from the recipe cards & torn out magazine articles anyway..........so no problem. Winter is a good time to accomplish this.


In the future, if no one leaves their recipes behind, it will just be all takeout food or frozen food from chain restaurants with additives in it.


Actually, there is nothing like the aroma of chicken soup cooking......


For just regular chicken soup........I serve it with the celery, carrots.....
over noodles..........or even rice. It's good for whatever ails you.


I was just thinking that the others who make great chicken broth are the Chinese.........& their "egg drop soup" is similar to the Italian version.