Garlicky Tortellini, Spinach & Tomato Soup

Garlicky Tortellini, Spinach & Tomato Soup
Photo by Scott Phillips


  • 10 oz. spinach, washed and stemmed; coarsely chopped if larger (see How to stem spinach)
  • 6 to 8 cloves garlic, chopped
  • 4 cups (1 qt.) homemade or low-salt chicken broth
  • 8 to 10 leaves basil, coarsely chopped
  • Grated Parmesan cheese, preferably parmigiano reggiano
  • 2 Tbs. unsalted butter
  • 6 oz. fresh or frozen cheese tortellini
  • + 1 more ingredients
    • 14 oz. canned diced tomatoes, with their liquid

Melt the butter in a large saucepan over medium-high heat. Add the garlic and sauté until fragrant, about 2 min. Add the broth and bring to a boil. Add the tortellini and cook halfway, about 5 min. for frozen pasta, less if using fresh. Add the tomatoes and their liquid, reduce the heat to a simm...

View full recipe at Fine Cooking


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