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garlic tortellini soup

2 tablespoons unsalted butter

6 to 8 cloves garlic, chopped

4 cups unsalted vegetable broth

6 to 8 ounces fresh or frozen cheese tortellini

1 – 14 ½ ounce can no-salt added diced tomatoes, undrained

10 ounces fresh spinach, stems removed, coarsely chopped

8 to 10 fresh basil leaves, coarsely chopped

Freshly grated Parmigiano-Reggiano cheese for serving

Melt butter in a Dutch oven over medium-high heat.  Add garlic and cook about 2 minutes or until fragrant.  Add broth; bring to a boil.  Add tortellini and cook about 5 minutes for frozen or less if fresh.  Add tomatoes, reduce heat to simmer and cook just until pasta is tender.  Stir in spinach and basil; cook 1 to 2 minutes or until wilted.  Serve sprinkled with grated cheese.

Retrieved December 4, 2013 from: Fine Cooking, “Fine Cooking Soups & Stews”