This onslaught of snow has brought on need for warmth that only soup could bring. However, standing over a stove was the last thing that I wanted to do as I battle this flu bug. However, Fine Cooking came to this gal’s rescue with a recipe for Garlicky Tortellini Spinach and Tomato Soup and, just my luck, all the ingredients were in my pantry. I used fire roasted tomatoes with garlic that I had in my pantry and that added great flavor.
It was quick to assemble and, with minimal effort, warmth was mine again. You might want to try this on a cold winter’s night.
- 2 tbsp. unsalted butter
- 6 – 8 cloves garlic, chopped
- 1-quart chicken broth, preferably lower salt
- 6 oz. fresh or frozen tortellini
- 14 oz. canned diced fire roasted tomatoes with their liquid
- 10 oz. spinach, washed and stemmed; coarsely chopped
- 8 – 10 leaves of basil, coarsely chopped
- Freshly grated Parmigiano-Reggiano
- Melt the butter in a large saucepan over medium-high heat.
- Add the garlic and sauté 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 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 Parmigiano Reggiano.
Recipe adapted from Fine Cooking
Assemble The Ingredients
Time To Simmer
Chop Up The Spinach and Basil
Serve and Enjoy
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