I actually had no intention of blogging this dish but when I was done I couldn't not take a picture of it and pass it along. To keep with my pescetarianism I substituted the chicken broth for vegetable broth. (I feel that I now need to use the word pescetarian rather than vegetarian to be true. We do eat fish. Pescetarian is harder to say than vegetarian and it sounds religious.) This soup is fabulous the next day when the tortellinis soak up all the garlic and broth.
Garlicky Tortellini, Spinach, and Tomato Soup
Yield: 4 servings
2 T EVOO
8 cloves of garlic, chopped
4 cups of broth (chicken or veggie)
8 oz fresh or frozen cheese tortellini
14 oz canned diced tomatoes (sometimes I used fresh tomatoes too)
1 bag fresh baby spinach (I usually eye ball this)
Add EVOO to large sauce pan or dutch oven. Add garlic and saute over med-high heat for 2 minutes. Add broth and bring to boil. Add tortellini. If frozen cook for half the time on the package, if fresh cook for 2-3 minutes. Add tomatoes and their liquid. Reduce heat and simmer until pasta is tender. Stir in fresh spinach and cook until wilted. I like to top my with a sprinkle of Parmesan cheese and serve with crusty bread.