{"id":1496,"date":"2023-09-07T01:43:12","date_gmt":"2023-09-07T01:43:12","guid":{"rendered":"https:\/\/www.fallriverfaithformation.org\/?page_id=1496"},"modified":"2024-11-27T19:34:31","modified_gmt":"2024-11-27T19:34:31","slug":"pray","status":"publish","type":"page","link":"https:\/\/www.fallriverfaithformation.org\/pt-pt\/pray\/","title":{"rendered":"Pray"},"content":{"rendered":"\n
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The family that prays together, stays together<\/p>\n\n\n\n

Venerable Fr Patrick Peyton, CSC<\/p>\n\n\n\n

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EAT THIS<\/h1>\n\n\n\n

Make this recipe together<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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Spinach Tomato Tortellini Soup<\/strong>
Original Recipe from Peas and Crayons<\/em><\/a><\/p>\n\n\n\n

Yield: Makes 4 servings<\/em>
Time: Approximately 28 min<\/em>
Description: Delicious, vegetarian soup using pre-made tortellini.<\/em><\/p>\n\n\n\n

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  1. Peel and finely dice your carrots and onion. Peel 4 cloves of fresh garlic and finely mince.<\/li>\n\n\n\n
  2. Heat 1 TBSP oil or butter in a large pot or dutch oven over medium-high heat.<\/li>\n\n\n\n
  3. Add onion and carrots. Saut\u00e9 until tender, approx. 5-6 minutes, adding garlic towards the very end.<\/li>\n\n\n\n
  4. Add 2 cups of veggie stock, crushed tomatoes, thyme, oregano, and basil and stir to combine. Bring soup to a rolling boil, then reduce heat to low\/simmer to allow the flavors to mingle and the carrots\/onion to fully soften. Cover and simmer 5-10 minutes.<\/li>\n\n\n\n
  5. Once the veggies have reached your ideal tenderness, bring the soup back up to a medium simmer and add your fresh tortellini. Allow the tortellini to simmer approx. 5 minutes until fully cooked and softened.<\/li>\n\n\n\n
  6. Lastly chop your spinach and stir into the hot soup to wilt the greens. If desired you can add an extra cup of broth. Give it a taste and season with salt and black pepper as desired. Add your favorite toppings (grated parm and fresh basil for me!) and dive in while it\u2019s hot!<\/li>\n<\/ol>\n<\/div>\n\n\n\n
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    Ingredients<\/em><\/p>\n\n\n\n