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Tortellini and Spinach in Broth

Source of Recipe


Cooking Light-8/01






List of Ingredients



• 1 tablespoon olive oil
  
• 5 garlic cloves, thinly sliced
  
• 1/2 cup dry white wine
  
• 3 cans (15.75 ounces, each) fat-free, less-sodium chicken broth
  
• 2 packages (9 ounces, each) fresh three-cheese tortellini
  
• 1 1/4 cups chopped tomato
  
• 1 bag baby spinach (6-ounce)
  
• 1 tablespoon butter
  






Instructions



1. Heat the olive oil in a Dutch oven over medium-high heat. Add the garlic; cook for 30 seconds, stirring constantly. Stir in wine and broth. Bring to a boil; cook for 2 minutes. Add tortellini; cook for 6 minutes. Stir in tomato and spinach; cook for 2 minutes or until the spinach wilts. Add the butter, and cook until the butter melts. Serve immediately. Yield: 4 servings (serving size: 2 cups).
   
   






Final Comments


The pasta will quickly soak up the broth, so it's important that you serve this soup immediately.