Garlicky Tortellini, Spinach & Tomato Soup

Garlicky Tortellini, Spinach & Tomato Soup


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Servings: Serves two to three
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Ingredients
 
savings in
 
  • 2  tablespoons  unsalted butterOn Sale
  • 6 to 8  cloves  garlic, choppedOn Sale
  • 4  cups  (1 quart) homemade or low-salt chicken brothOn Sale
  • 6  ounces  fresh or frozen cheese tortelliniOn Sale
  • 14  ounces  canned diced tomatoes, with their liquidOn Sale
  • 10  ounces  spinach, washed and stemmed; coarsely chopped if largerOn Sale
  • 8 to 10    leaves basil, coarsely choppedOn Sale
  •     Grated Parmesan cheese, preferably parmigiano reggianoOn Sale

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

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