Here is a break from the Shrimp recipe post, I came across this recipe I created many years ago. I just came across it in an old yellow legal pad, along with several other recipes. Boy I have awful hand writing, some of the recipes I have no idea what I wrote down.
But any way, I hope you enjoy this, it’s really simple and quick – Enjoy
Ingredients
8 Cups of homemade Veggie Stock – low to unsalted
1 lb. seafood tortellini or any of choice
3 cups fresh baby spinach
3 stalks of celery, diced
1 medium onion, small dice
2 large carrots, small dice
2 parsnips, small diced
1 red, yellow or orange bell pepper, small diced
2 cloves of garlic, minced
Handful of fresh Italian parsley, chopped and stems removed
½ teaspoon of ground cumin – optional
½ teaspoon paprika – optional
½ teaspoon of ground mustard – optional
Salt and pepper to taste
Avocado Oil
Fresh Grated Romano cheese, sheep
Directions
In a large deep stock pot over medium high heat, drizzle with oil and sauté the carrots, parsnips, peppers, onions and celery for about 5 minutes. Add garlic, spices, salt, pepper and stock, bring to a boil, reduce heat and simmer for 20 minutes.
Add Tortellini and simmer for additional 5 to 10 minutes. Remove from heat add, spinach and parsley, stir, cover and let sit for 5 minutes before serving – Place in serving bowls and garnish with cheese and some additional fresh parsley - Enjoy