Using pre-made, frozen cheese tortellini saves a lot of time when making this rich tomato spinach soup. For best flavor, do try to use homemade chicken stock. Low sodium chicken broth will do in a pinch, but I think you’ll really notice that the soup made with homemade stock will have a superior texture and flavor.
2 tablespoons unsalted butter
6 to 8 cloves garlic, chopped
4 cups homemade chicken stock
6 oz. frozen cheese tortellini
18 oz. fresh tomatoes, diced reserving juice or
1 can of 14 oz. diced tomatoes with the liquid
10 oz. fresh spinach washed and stemmed: coarsely chopped if large
8 to 10 basil leaves, coarsely chopped Grated Parmesan cheese to taste
How To Prepare At Home
Chop the garlic, spinach, and basil. Have your chicken stock ready and grate the cheese if you buy it whole.
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.
This soup is fantastic. I guess by now you figured out how much I enjoyed it.
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