Italian Recipes

Ingredients:

• Grated parmesan cheese
• 1 pack of tortellini, refrigerated
• Salt and pepper
• ½ cup fresh basil leaves
• 2 cups, baby spinach leaves, pre-washed
• 1 can of Italian style tomatoes, stewed
• ½ cup of red wine, dry
• 4 cups of chicken broth

Directions:

Mix the broth, wine and some stewed tomatoes in a huge pot and make it boil. Add up the tortellini and cook for around 5 to 7 minutes or just follow the cooking time said on the  package. Add the basil and spinach leaves and cover the pot. Remove the pot and let it stand on room temperature for 2 more minutes until all the leaves have wilted.

You can now pour the soup in the bowl and top with some parmesan cheese.

Photo via mytastytreasure.blogspot.com

Ingredients:

• 2 tbsp olive oil
• 1 finely chopped sweet onion
• 6 zucchinis, peeled, chopped
• Salt and ground pepper
• 4 cups chicken stock/ canned broth
• ¼ cup cream
• 2 tbsp fresh oregano, finely chopped

Directions:

Heat some olive oil in a large plan under medium heat. Add up the onion, stir until they get soft. Follow up the zucchinis along with some pepper and salt. Cook them altogether until they reach the color of golden brown. This would take about 5 minutes.

Bring to a simmer the stock and oregano. Cover and wait until the veggies are tender that would last for about 15 minutes. After which, you can already take away the pot from the stove.

Using a blender, puree the soup in tiny portions until they are completely smooth. Pour it all back in the pot, add the cream and let it simmer for a couple of more time. Add some pepper and salt if you like.

This soup is served best immediately but can also be stored in the refrigerator and reheated.

Photo via flickr.com