Savoie Secrets: It's a Family Recipe

I attended Our Lady’s School in the 1980s.  In second grade, I met Sarah.  There’s nothing like a best friend who loves you no matter what.

adapted from a recipe by Sarah — Elizabeth’s best friend

1 box frozen spinach
1/2 large onion chopped
1 can rotel
1 box of refrigerated cheese tortellini (can use frozen)
5 cups veggie broth (2 veggie cubes to 5 cups water)
Tony’s to taste

Parmesan cheese
2 eggs

In a soup pot, cook down spinach and onions until most of the moisture is gone. Throw in the rotel, broth, and Tony’s to taste.  When it boils, add the tortellini.  Once it’s done, mix two eggs with the Parmesan cheese until you have a chunky texture.  Drizzle it over the soup and let it cook into a cheesy topping.

Serve with garlic bread.

Recipe adapted from Tombstone Restaurant in Frostburg, Maryland where Elizabeth visited as a Phi Mu Chapter Consultant.

Combine equal parts of diced tomatoes and tomato sauce.  I use Hunt’s Four Cheese.  Heat.  Add fresh or dried basil and oregano to taste.  Add whipping cream until the soup turns light orange.  Add Parmesan cheese to taste.  May need a sprinkle of salt depending on tomato sauce base.