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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This soup is substantial enough for supper, along with a crisp salad and a loaf of crusty bread, or you can serve it for lunch on a weekend. Ingredients:
4 tablespoons unsalted butter |
5 -10 garlic cloves, chopped |
8 cups good-quality vegetable broth |
12 ounces fresh tortellini or 12 ounces frozen cheese tortellini |
3 cups ripe tomatoes, diced (or one 28-ounce can, with liquid) |
1 lb spinach, washed and stemmed, coarsely chopped if large |
10 -20 basil leaves, coarsely chopped |
grated parmesan cheese |
Directions:
1. Melt the butter in a large saucepan over medium-high heat.
2. Add the garlic and saute until fragrant, about 2 minutes.
3. Add the broth and bring to a boil.
4. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh.
5. Add the tomatoes, reduce heat to simmer, and cook just until the pasta is tender.
6. Stir in the spinach and basil and cook until just wilted, 1 to 2 minutes.
7. Serve sprinkled with the grated cheese.
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