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January 9, 2011

Tortellini and Spinach Ribbons in Saffron-Romano Broth

The weather this week-end is bitterly cold. Driving home last night from my girlfriends house, I had to alternate hands on the steering wheel because they kept freezing! No fun...totally worth a fun night with the girls though :)

My original plan today was to roast a turkey but I forgot to take it out yesterday morning. So today I thought I'd make a huge pot of marinara, but I was short a couple ingredients and when my husband came home with them I was taking a nap, so....I was looking for something easy.

This soup is perfect for a cold night - it's basic yet filled with great flavor - not too many ingredients and easy enough for even the beginner cook. Try it. You'll like it! It made enough for all of us, (2 adults, a teen, a tween and 2 toddlers), to finish and a bit left over. Double it if you want to serve a crowd...

  • 5 oz piece Romano cheese with roughly 3"x3" rind, or enough area to cover approximately the same area
  • 8 cups low sodium chicken broth
  • 4 large garlic cloves, thinly sliced
  • 4 sprigs fresh parsley
  • 1/4 teaspoon saffron threads, crushed
  • 1 Tbsp olive oil
  • 2 cups cheese tortellini
  • 4 cups loosely packed baby spinach leaves, cut into 1/2" wide ribbons
  • 1/2 lemon, juiced - about 2 Tbsp
  • Homemade or good quality croutons
  1. Cut rind off cheese
  2. Combine rind, stock, garlic, saffron, parsley and olive oil in a medium sized pot and simmer gently, partially covered, about 30 minutes.
  3. Discard parsley and rind and season broth with salt if needed (probably not, depends on your broth)
  4. Add tortellini and simmer, partially covered, until al dente, about 10 minutes
  5. Add spinach and simmer, uncovered, 1 minute.
  6. Remove from heat and add lemon juice.
  7. Divide among serving bowls and shave remaining cheese on top to taste. 
  8. Top with croutons.

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