Garlicky Tortellini, Spinach & Tomato Soup

Ingredients

• • 2 Tbs unsalted butter (or EVOO)

  • 6-8 cloves garlic - chopped

  • 4 Cups chicken broth

  • 6-oz fresh or frozen cheese tortellini

  • 14-oz canned diced tomatoes, with their liquid

  • Spinach - couple handfuls, washed & stemmed; coarsely chopped if larger

  • 8-10 leaves basil - coarsely chopped (optional)

  • Grated Parmesan cheese

Preparation

• Melt the butter in a large saucepan over medium-high heat.  

• Add the garlic and saute until fragrant, about 2 minutes.   

• Add the broth and bring to a boil.  

• Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh.   

• Add the tomatoes with their liquid, reduce the heat to a simmer, and cook just until the pasta is tender.

• Stir in the spinach and basil and cook until wilted, 1-2 minutes.   Serve sprinkled with the grated cheese 

Notes

• I will often cook the tortellini separately and then add it in to avoid overcooking

• Serves 2-3

Barb Wilson