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Recipe

Garlicky Tortellini, Spinach & Tomato Soup

Scott Phillips

Servings: 2-3

Served with a crusty piece of bread, this feel-good soup makes a delicious lunch or dinner, and it’s incredibly easy to make.

Ingredients

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

Nutritional Information

  • Calories (kcal) : 270
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 35
  • Sodium (mg): 560
  • Carbohydrates (g): 22
  • Fiber (g): 6
  • Protein (g): 15

Preparation

  • Melt the butter in a large saucepan over medium-high heat. Add the garlic and sauté until fragrant, about 2 minutes. Add the broth and bring to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh. Add the tomatoes and their liquid, reduce the heat to a simmer, and cook just until the pasta is tender. Stir in the spinach and basil and cook until wilted, 1 to 2 minutes. Serve sprinkled with the grated cheese.

Serve with a Romaine, Bacon & Tomato Salad with Croutons & Tarragon Vinaigrette.

Reviews

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Reviews (26 reviews)

  • Krispie | 04/08/2019

    I have made this twice. It was better the first time but still delicious the second. This is sooooo easy. I will definately keep this in mind when I need a quick soup.

  • User avater
    Lkhouck | 10/13/2016

    Great recipe and super easy to make.

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