Email to Buny      

Pasta: Tortellini Tomato Spinach Soup

Source of Recipe

Kathleen Daelemans, Cooking Thin, food tv network show


List of Ingredients

1 tablespoon olive oil
1/2 cup minced small
1 clove garlic, minced
4 cups broth (chicken or vegetable) -- (4 to 6)
14 ounces whole tomatoes, coarse chopped
9 ounces fresh refrigerated tortellini
10 ounces fresh spinach, chopped
1/4 cup fresh grated Parmesan cheese



Recipe

In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.
Yield: 4 servings as an entree, 6 to 8 servings as an appetizer