Tortellini and Spinach Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This recipe comes from the Food section of the October 29,2008 Houston Chronicle. It's very quick and easy to make and tastes great! For a heartier soup you may add a 28 oz, can of petite diced tomatoes and/or a 15 1/2 oz. can of cannellini beans, drained and rinsed. You might also add 1 medium onion, finely chopped- cook it with the garlic until translucent.Serve with a crusty garlic bread and some cold white wine for a great dinner that comes together easily.Recipe can easily be doubled,tripled....so on. Ingredients:
1 tablespoon olive oil |
3 garlic cloves, minced |
1/2 cup white wine or 1/2 cup dry vermouth |
1 quart low sodium chicken broth |
1 (9 ounce) package chicken and prosciutto stuffed tortellini (or tortellini of your choice) |
1 bunch baby spinach |
fresh ground black pepper |
1 tablespoon dried parsley |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/2 teaspoon dried rosemary, finely crushed |
1/4 cup freshly grated parmesan cheese |
Directions:
1. Heat oil in a large saucepan over medium low heat.
2. Add garlic: cook until just golden, 1 to 2 minutes.
3. Pour in wine;heat to a boil.
4. Cook until wine is slightly syrupy, about 6 minutes.
5. Stir in broth;heat to a boil.
6. Add tortellini;cook according to manufacturer's directions.
7. About 2 minutes before the pasta is done, stir in spinach; cook until spinach wilts slightly. Season with pepper to taste.
8. Ladle into bowls: sprinkle with Parmesan and serve.
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