Garlicky Tortellini, Spinach & Tomato Soup
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
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
I will often cook the tortellini separately and then add it in to avoid overcooking