Monday, November 06, 2006

Garlicky Tortellini, Spinach and Tomato Soup

Soup weather is here! This easy-to-prepare recipe is a favorite of ours. If you like garlic...this soup is for you!

Garlicky Tortellini, Spinach & Tomato Soup (Serves 2 to 3)

2 tablespoons unsalted butter
6 to 8 cloves garlic, chopped
4 cups (1 quart) homemade or low-salt chicken broth
6 oz. fresh or frozen cheese tortellini (I've used ravioli also)
14 oz. canned diced tomatoes, with their liquid
10 oz. spinach, washed and stemmed; coarsely chopped if large
8 to 10 leaves basil, coarsely chopped
Grated Parmesan cheese, preferably 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 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. Easy!


La Yen said...

I have GOT to get me some tortellini. It probably won't work with Raviolli-os, right?

Stephanie said...

It works with raviolis. I used cheese ravs last time because I was out of tortellini.

La Yen said...

Yeah, but I only have me the Franco-AMerican kind. With the weenies and the dinosaur shapes. Because I am a toddler.

La Yen said...

Made it, loved it.