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Spinach Soup With Tortellini

Western.Chefs's picture
Ingredients
  Marrow bones 1 1⁄2 Pound, cracked
  Chopped onion 1 Cup (16 tbs)
  Bay leaf 1
  Black peppercorns 4
  Salt 1⁄4 Teaspoon
  Water 1 Cup (16 tbs) (adjust quantity as needed)
  Condensed beef broth 31 1⁄2 Ounce, undiluted (3 cans, 10 1/2 ounce size)
  Chopped carrot 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped parsley 2 Tablespoon
  Tortellini 1 Cup (16 tbs)
  Fresh spinach leaves 1⁄2 Pound
  Chopped parsley 1 Tablespoon
  Grated parmesan cheese 1 Tablespoon
Directions

MAKING
1 Scrape the marrow from the bones.
2 In a 5-quart Dutch oven, melt the marrow over medium heat.
3 Add in the onion and stir, until golden for about 5 minutes.
4 Add in the marrowbones, bay leaf, peppercorns and salt.
5 Combine water with the beef broth to make 8 cups.
6 Add it to the Dutch oven.
7 Cover and bring to a boil.
8 Reduce the heat and simmer, covered, for 1 hour.
9 Drain well.
10 Remove and discard the marrowbones.
11 Skim off the fat from the surface.
12 Add in the carrot, celery and parsley.
13 Return the soup to boil.
14 Lower the heat and simmer for 20 minutes.
15 Add 24 tortel-lini and cook over medium heat, stirring occasionally, for 10 minutes.
16 Meanwhile, prepare the spinach by cutting off the root ends.
17 Wash several times and drain well.
18 During the last 5 minutes of cooking, add spinach leaves.

SERVING
19 Sprinkle with parsley and Parmesan cheese and serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Spinach
Interest: 
Party
Cook Time: 
120 Minutes
Servings: 
6

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