Tortellini Tomato Soup
- 6 servings
homemade if possible
frozen cheese tortellini
diced reserving juice or can of 14 oz. diced tomatoes with the liquid
washed and stemmed: coarsely chopped if large
grated, to taste
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.