"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Tortellini, Spinach and Tomato Soup Recipe

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This recipe for Tortellini, Spinach and Tomato Soup, by , is from Heavenly Recipes - Created in Support of the 2008 American Cancer Society DeLand Relay For Life, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laurie Daniels
Added: Friday, February 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T unsalted butter
6-8 cloves garlic
4 C. low-salt chicken broth
6 oz fresh or frozen cheese tortellini
1 14 oz can diced tomatoes, with their juice
10 oz spinach, washed, stemmed, coarsely chopped
8-10 basil leaves
Parmesan, grated

Directions:
Directions:
Melt butter in large saucepan over medium-high heat. Add garlic and saute until fragrant (about 2 min). Add broth and bring to boil. Add tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh. Add tomatoes and juice, reduce heat to simmer and cook just until pasta is tender. Stir in spinach and basil and cook until wilted. (1-2 min). Serve with grated Parmesan.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
Make this practically instant soup the moment you feel a cold coming on.

 

 

 

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