Garlicky Tortellini, Spinach & Tomato Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoon(s) unsalted butter |
6-8 clove(s) garlic chopped |
4 cup(s) homade or low-salt chicken broth |
6 ounce(s) fresh or frozen cheese tortellini |
14 ounce(s) canned diced tomatoes with their liquid |
10 ounce(s) spinach washed and stemmed; coarsely chopped if larger |
8-10 leaves of basil coarsely chopped |
grated parmesan cheese (preferably parmigiano reggiano) |
Directions:
1. Melt the butter in a large saucepan over medium-high heat. Add the garlic and sauté 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 and their liquid, reduce the heat to simmer, and cook just until the pasta is tender. Stir in the spinach and basil and cook until wilted, 1 to 2 minutes. Serve sprinkled with the grated cheese.
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