Garlicky Tortellini, Spinach & Tomato Soup
Meghann Albright
ingredients
- 2 tbsp butter
- 6 - 8 cloves of garlic, chopped
- 4 C of low-sodium chicken broth
- 6 oz fresh or frozen cheese tortellini
- 14 oz canned diced tomatoes (undrained)
- 1 bag spinach, stemmed, coarsely
- chopped if large
- 8 - 10 basil leaves, chopped
- Grated parmesan cheese
directions
- 1
Melt butter in large saucepan and med-high heat. Add garlic and sauté until fragrant, about 2 minutes. Add broth and bring to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen, less if fresh. Add the tomatoes and reduce heat. Simmer until the pasta is tender. Stir in the spinach and basil and cook until wilted, 1-2 minutes.
- 2
Serve sprinkled with fresh parmesan cheese.
Source: Meghann Albright
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