Tortellini Soup Recipe:
2 tablespoons butter
6 - 8 cloves garlic, chopped
1/2 cup chopped onion
4 cups chicken broth
2 cups water
9 ounces fresh or frozen cheese tortellini
14 1/2 ounces canned diced tomatoes (with their liquid)
10 ounces fresh spinach, washed and stemmed, coarsely chopped
8 - 10 basil leaves, coarsely chopped
Salt & pepper to taste
Parmesan cheese
Melt the butter over medium heat. Add the garlic and onion and saute 2 - 3 minutes. Add the chicken broth and water; bring to a boil. Add the tortellini and cook halfway. Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender (don't overcook pasta).
Stir in the spinach and basil and cook until wilted, 1 - 2 minutes.
Sprinkle with parmesan cheese when serving.
Enjoy!
I usually serve the soup with warm crusty bread.
(Patty H.)
