• 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

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.