Steps to Prepare 1950S Tomato Soup Cake

Tomato Soup With Spinach And Tortellini

I swear i'm not crazy.

Recipe Summary Tomato Soup With Spinach And Tortellini

Red Gold® Fresh Squeezed Tomato Juice and Whole Peeled Tomatoes are what give this soup its tomato goodness. Spinach and cheesy tortellini make it a meal. So easy to prepare, a delicious meatless dish.

Ingredients | 1950S Tomato Soup Cake

1 (14.5 ounce) can beef broth

1 ½ (46 ounce) cans RED GOLD® Fresh Squeezed Tomato Juice

2 (28 ounce) cans RED GOLD® Whole Peeled Tomatoes

1 (10 ounce) package frozen chopped spinach, thawed

1 (9 ounce) package cheese tortellini

2 cloves garlic, minced

½ teaspoon black pepper

grated Parmesan cheese

Directions

In a soup kettle combine the beef broth, to the tomato juice and juice from tomatoes.

Tear tomatoes with fingers to create large chunks and add to broth. Add thawed spinach, tortellini, garlic and black pepper.

Cook for 35 minutes to blend flavors. Sprinkle with Parmesan cheese before serving.

Info | 1950S Tomato Soup Cake

prep: 15 mins cook: 35 mins total: 50 mins Servings: 8 Yield: 8 servings

TAG : Tomato Soup With Spinach And Tortellini

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Images of 1950S Tomato Soup Cake

1950S Tomato Soup Cake - One tablespoonful lard, one tablespoonful butter, one teaspoonful soda, two cups flour, one teaspoon cinnamon, one cup sugar, one can mix thoroughly and bake for one hour.