Garlicky Tortellini Spinach And Tomato Soup
From kytigger 15 years agoIngredients
- 2 tablespoons unsalted butter shopping list
- 6 to 8 cloves garlic, chopped shopping list
- 4 cups homemade chicken stock shopping list
- 6 oz. frozen cheese tortellini shopping list
- 18 oz. fresh tomatoes, diced reserving juice or 1 can of 14 oz. diced tomatoes with the liquid shopping list
- 10 oz. fresh spinach washed and stemmed: coarsely chopped if large shopping list
- 8 to 10 basil leaves, coarsely chopped shopping list
- Grated parmesan cheese to taste shopping list
How to make it
- Melt the butter in a large saucepan over medium high heat. Add the garlic and sauté until fragrant, about 2 minutes. Don't let the garlic burn.
- Add the chicken broth and bring to a boil. Add the tortellini and cook for about 5 minutes. Add the tomatoes with juice, reduce the heat to a simmer and cook until the pasta is just tender.
- Stir in the spinach and basil and cook until wilted, 1 to 2 minutes.
- Serve sprinkled with the grated cheese
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