Garlicky Tortellini, Spinach, & Tomato Soup


I found this recipe on The Nest, but it originated from Cooking New American. Everything in it sounds great, especially the garlic part! I swear we must eat garlic every single day. This recipe couldn't have been any easier. I can see this becoming a staple in our house. It was the perfect thing to warm us up on a really really crummy night and we even have enough for tomorrow too!


2 tablespoons Unsalted Butter
6-8 Garlic Cloves, pressed
4 cups Chicken Broth (I suppose you can use vegetable broth, I just didn't have any)
6 ounces Cheese Tortellini
14 ounce can Diced Tomatoes, with their liquid
10 ounces Spinach, washed and stemmed (chopped if large)
8-10 Basil Leaves, coarsely chopped (I don't have fresh basil so I used dried)
Grated Parmesan

Melt the butter in a large saucepan over medium-high heat. Add the garlic and saute until fragrant, about 2 minutes. Add the broth and bring to a boil. Add the tortellini and cook it about half way, about 5 minutes (less if fresh). Add the tomatoes with their liquid and reduce the heat to a simmer. Cook until the pasta is tender. Add the spinach and basil and stir until wilted, 1-2 minutes. Serve with a garnish of grated parmesan on top.

*If using regular flat-leaf spinach rather than baby spinach, remove the tough stems by folding the leaf in half lengthwise and pull like a zipper.