Ingredients
- 6 cups low sodium chicken stock
- 1 to 2 teaspoons minced garlic
- 1 9 ounce package cheese tortellini
- Dried basil
- 1 package frozen chopped spinach, thawed and squeezed
- Salt and pepper
- 1 can Italian style stewed tomatoes
Directions
In a large pot, bring stock to simmer. Stir in tortellini and simmer gently for 3 minutes. Stir in spinach, garlic, basil, salt, pepper and tomatoes. Return to a simmer and cook for 2-3 more minutes. Serve hot with Parmesan cheese
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By janrose2010
Boston Ma.
on April 13, 2011
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I would use fresh garlic then remove it when soup is done
By Iron Chef Mommy
Southern California
on January 26, 2011
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I love this soup. It's my go-to soup when I need something quick, tasty and fast for dinner. Sometimes I'll toss in some leftover rotisserie chicken too! I saute my minced garlic in a little olive oil before I pour the stock just to deepen the flavor, though it's good even without doing that. I also use fresh baby spinach and put that in at the end, just until it wilts. It's a permanent dish on our rotation!
By nh_11807576
Concord, NH
on December 29, 2010
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This is an easy and tasty soup! Everyone that I have served it to loves it and asks for the recipe. It is excellent as is or try adding 2 links of lean Turkey Sausage. I used Shady Brook brand. So tasty! Sauteed the onions for couple minutes then added crumbled links (casings removed. When leftover tortelli absorbs lots of the broth and spinach loses color, so next time I plan to make the base and add the tortellini and the spinach once soup heats to boiling, turn heat to lower boil and cook for 6 minutes or so. Great prep ahead (freeze before adding tortelli and spinach and hearty enough for a dinner with salad and crusty italian bread on the side. Yum! Thanks, Ellie! I will make this many times to come!
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