Ingredients: |
Ingredients: 1 3/4 lb Roma tomatoes (about 9 medium)
1 1/2 tablespoons extra virgin olive oil
1 yellow onion finely chopped (1 1/2 cups)
6 cloves garlic, minced
8 cups chicken broth
2 cups water
1 package refrigerated three cheese tortellini
Salt and freshly ground black pepper, to taste
1 teaspoon granulated sugar
6-9 oz fresh spinach, chopped
3 tablespoons chopped fresh basil
1/2 cup finely shredded Parmesan cheese, for serving
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Directions: |
Directions:Heat a pot of water to a boil and fill a medium mixing bowl with ice water. Once water in pot boils, carefully drop tomatoes into water and boil until skins burst, about 3-4 minutes (if a new of them are having trouble bursting, you can remove them from the water and cut an "X" in the bottom of the tomato then return to the water for about another minute until skins slightly pull away). Remove from boiling water and transfer to ice bath, cool slightly then peel, seed and dice into bite size pieces, set aside.
In a pot, heat olive oil over medium heat, add onion and saute until tender, about 3 minutes. Add garlic and saute 30 seconds longer. Pour in chicken broth and water, then increase temperature moderately high heat and bring to a boil. Once it reaches a boil, add tortellini, season with salt and pepper to tastes and boil 7 minutes (or longer if directed on tortellini package).
Stir in sugar, tomatoes, spinach and basil and cook until heated through and spinach wilts. Serve warm topped with Parmesan cheese. |
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