I Heart Spinach

There are only three vegetables that I really like frozen, corn, peas and spinach.  (Which is why I recently threw out a bag of frozen mixed vegetables with a best by date of 2009.)  Buying spinach in a 1 pound bag rather than the solid 10-oz. block works the best for me.  I like to add it to scrambled eggs and to rice as well as soups and casseroles.  Tonight I tried this recipe and it will be "in the rotation" as it was fast, easy and very, very good.

The original recipe came from this here and this is my version:

Tortellini Skillet – adapted from  Hungry Harps

1 teaspoon olive oil

6 oz chicken sausage (2 Italian Parmesan bun sized sausages)

2 cloves garlic, minced

1 pint home grown tomatoes (or a 14 oz. can)

8 oz frozen spinach, defrosted

½  cup chicken broth

1 ½ teaspoons Italian seasoning

8 oz. tortellini, fresh or frozen

 Heat olive oil in skillet over medium heat, remove sausage from casings and add to pan with the  garlic. Break up sausage and cook until it starts turning golden brown.

 Add tomatoes, spinach, chicken broth and Italian seasoning to skillet. Stir well.

 Add tortellini, stir well and bring ingredients to boil. Simmer, stirring occasionally, for 10 minutes or until tortellini is cooked. 

 3 servings  (Leftover tortellini get really soft and mushy so for optimum enjoyment, it would behoove you to add only as many tortellini as you will eat in one sitting.)