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Tortellini and Spinach in Garlic Broth

Source: Quick from Scratch - Soups and Salads
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Rating: 5   Reviews: 6 See Reviews
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Active Time:  10 Minutes
Total Time:  20 Minutes
  Serves 4
Don't be tempted to cook the tortellini in the soup; they will soak up too much of that irresistibly garlicky broth. Cook them separately, as the soup simmers, and stir them in at the last moment.
2 tablespoons olive oil
5 cloves garlic, minced
3 cups water
3 cups canned low-sodium chicken broth or homemade stock
1 1/2 teaspoons salt
1 pound fresh or frozen cheese tortellini (see Variation)
1 pound spinach, stems removed, leaves washed well (about 2 1/4 quarts)
Grated parmesan cheese, for sprinkling
Tortellini and Spinach in Garlic Broth Recipe at
In a large pot, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the water, broth, and salt and bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.

Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh or 12 minutes for frozen. Drain.

Add the spinach to the soup and cook until just wilted, about 1 minute. Stir in the tortellini. Serve the soup sprinkled with grated Parmesan and pass more of the grated cheese at the table.

*Substitute one quart of shredded escarole for the spinach.
*Use meat- or cheese-filled ravioli instead of the tortellini.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 30-Minute Soups
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 477
Fat. Total: 16g
Fiber: 5g
Carbohydrates, Total: 57g
Sodium: 1412mg
% Cal. from Fat: 30%
Cholesterol: 42mg
Protein: 25g
Spotlight Recipe Review See all 6 reviews »

Rating: 5
by: J Reviewed: 11/10/2010
Sooooo Good on a cold day!
I love this, It is my absolute go to comfort food, and so Heathy!
96 people gave this Cheers. Click here to Cheer this review. Report Violation
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