Garlicky Tortellini, Spinach & Tomato Soup

• 2 Tbs. unsalted butter
• 6 to 8 cloves garlic, chopped
• 4 cups (1 qt.) homemade or low-salt chicken broth
• 6 oz. fresh or frozen cheese tortellini
• 14 oz. canned diced tomatoes, with their liquid
• 10 oz. spinach, washed and stemmed; coarsely chopped if larger (see How to stem spinach)
• 8 to 10 leaves basil, coarsely chopped
• Grated Parmesan cheese, preferably parmigiano reggiano

1. Melt the butter in a large saucepan over medium-high heat. Add the garlic and saute until fragrant, about 2 min. Add the broth and bring to a boil. Add the tortellini and cook halfway, about 5 min. for frozen pasta, less if using fresh. Add the tomatoes and 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 to 2 min. Serve sprinkled with the grated cheese.
2. Serving Suggestions
3. Serve with a Romaine, Bacon & Tomato Salad with Croutons & Tarragon Vinaigrette.
4. nutrition information (per serving):
5. Calories (kcal): 270; Fat (g): 15; Fat Calories (kcal): 140; Saturated Fat (g): 9; Protein (g): 15; Monounsaturated Fat (g): 3; Carbohydrates (g): 22; Polyunsaturated Fat (g): 1; Sodium (mg): 560; Cholesterol (mg): 35; Fiber (g): 6;

butter, garlic, chicken broth, frozen cheese, tomatoes, larger, basil, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/garlicky-tortellini-spinach-tomato-soup-50163470 (may not work)