Garlicky Tortellini Soup with Tomato and Spinach
- Active Time 10m
- Total Time 35m
This is one of my favorite on-the-spot pasta and vegetable soup dinners, the creation of my friend, food writer Peggy Fallon. It uses a package of those wonderful fresh cheese tortellini that grace the refrigerated section of the supermarket. This main-course soup needs only a tossed salad and fresh crusty bread.
- 2 tablespoons olive oil
- 6 cloves garlic, finely chopped
- 5 cups chicken broth or a combination of broth and water
- 1/8 teaspoon red pepper flakes
- 1 package (about 9 ounces) fresh or frozen cheese tortellini
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 12 ounces fresh baby spinach leaves (about 6 large handfuls)
- Freshly shaved or grated Parmesan cheese
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the garlic and cook, stirring, until just fragrant, 30 seconds to 1 minute; do not brown or it will get bitter. Add the broth and pepper flakes. Increase the heat to high and bring to a boil. Add the tortellini and cook about half as long as the package directs. Add the tomatoes and their juice. Reduce the heat to medium-low and cook until the tortellini is tender. Stir in the spinach and cook until just wilted, about 1 minute. Season with salt and serve, passing the cheese at the table.
Excerpted from Not Your Mother's Weeknight Cooking, by Beth Hensperger. Copyright 2008, used by permission from The Harvard Common Press.
Recipe reprinted by permission of Harvard Common Press. All rights reserved.
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