My favorite tortellini soup

  • just-soup-001.jpgIt actu­ally got down below 60 degrees today, which means that along with get­ting our lawn mowed for the last time and putting away all the gar­den­ing stuff, I can har­vest the basil from my win­dow box. Not like this takes very long to do — I don’t get very good sun at the win­dow box and the har­vest is about 12 good leaves. So I can’t exactly make up a big batch of pesto or any­thing, but I can make up one of my favorite soups, a fast and fab­u­lous clear-broth tortellini con­coc­tion with just that lit­tle hint of gar­lic and basil. I got it from an issue of “Fine Cook­ing” in 2001, and it’s so yummy I had to share. Hurry up and make it before the Nativ­ity Fast gets here.

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    Gar­licky Tortellini, Spinach & Tomato Soup (serves 2–3)

    2 Tbs. butter

    6–8 cloves gar­lic, chopped

    4 cups (1 quart) chicken broth

    8 oz. fresh or frozen cheese tortellini

    14 oz. canned diced toma­toes, with their liquid

    10 oz. spinach, washed and stemmed; coarsely chopped if large

    8–10 leaves basil, coarsely chopped

    Grated Parme­san cheese (optional)

    1. Melt the but­ter in a large saucepan over medium-high heat. Add the gar­lic and saute until fra­grant, about two minutes
    2. Add the broth and bring to a boil
    3. Add the tortellini and cook halfway, about 5 min­utes for frozen pasta, less if using fresh.
    4. Add the toma­toes and their liq­uid, reduce the heat to a sim­mer, and cook just until the pasta is tender.
    5. Stir in the spinach and basil and cook until wilted, 1–2 minutes.
    6. Serve sprin­kled with the grated cheese, if desired. Goes great with a lit­tle warm focac­cia bread.

    Enjoy!


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    September 17th, 2007 | Grace | 6 Comments |

6 Responses and Counting...

  • Mimi 09.17.2007

    Soup days are awe­some! Enjoy!

  • Michelle

    Sounds deli­cious! I just did my monthly gro­cery shop­ping, but I might have to pick up some tortellini when I run in to get some milk in a week or so. That sounds too good to pass up!

  • Grace

    The fresh tortellini is get­ting harder to find, but you still get inter­est­ing fill­ings. We usu­ally use a four-cheese kind.

    The lov­able thing about this soup is that it all comes together in about 30–45 min­utes and doesn’t need a lot of close atten­tion while it’s cook­ing. We’re hav­ing the left­overs tonight — yeeha!

  • DebD

    yum!

  • Mimi

    I printed this recipe out, I think we’ll try it on Thursday.

  • Grace

    Excel­lent! Bon appetit and all that. Let me know how it turns out.

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