A chunky tomato and wilted spinach soup filled with cheesy tortellini surprises in every bite. Serve it alongside crusty bread to soak up the delicious broth!
Learn how to make gluten-free "gnocchi" from store-bought cauliflower rice and frozen spinach, plus a simple sun-dried tomato pesto to sauce the dumplings.
Jeff Mauro bolsters the usual basil with spinach, walnuts, golden raisins and lemon for the most flavorful pesto. Toss with hot pasta and juicy grilled sausages for a super-satisfying supper.