Garlicky Tortellini, Spinach And Tomato Soup
- 2 T. unsalted butter
- 6-8 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 large
- 8-10 leaves basil, coarsely chopped
- 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 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 minutes. Serve sprinkled with the grated cheese.
butter, garlic, chicken broth, frozen cheese, tomatoes, basil, parmesan cheese
Taken from www.epicurious.com/recipes/member/views/garlicky-tortellini-spinach-and-tomato-soup-50127196 (may not work)