Tortellini Soup for a Winter’s Day
Print recipe| Inspiration | Rest of the Best 2 - Best of Bridge |
Ingredients
- 1 Tbsp butter
- 10 Cloves garlic (chopped)
- 8 Cups chicken broth
- 350g cheese tortellini
- 2 14 oz (398 ml) tins chopped tomatoes
- 2 Bags of spinach (300 g) or 10 oz (stems removed)
- 10 -12 fresh basil leaves (coarsely chopped)
- Parmesan cheese (coarsely grated)
Directions
| Melt butter in a large saucepan over medium-high heat. Add garlic and saute about 2 minutes. Add broth and bring to a boil. Add tortellini and cook halfway (about 5 minutes if frozen, less if using fresh.) Add tomatoes and their liquid; reduce heat to simmer and cook just until pasta is tender. Stir in spinach and basil and cook until wilted, 1-2 minutes. | |
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To serve, sprinkle with Parmesan cheese and serve with a fresh crusty bread. 6 - 8 servings. This recipe can be easily halved.  | |
| Variation | |
| To make this a supper dish, I often grill 1 or 2 chicken breasts and then cut them into bite-sized pieces, put them in the soup and heat through. | |