Garlicky Tortellini, Spinach and Tomato Soup

This soup takes 10 minutes to make.  I make it often as it’s super easy and packed with flavour.  This recipe is taken from The Best of Bridge – The Rest of the Best.



1 Tbsp. butter
6-8 cloves garlic, chopped. (use it all – honest!)
4 cups chicken broth
6 oz. (170 g.) cheese tortellini
14 oz. can diced tomatoes with liquid
or 2 1/2 cups skinned, chopped fresh ripe tomatoes
10 oz. (300 g) bag of spinach, stems removed
8-10 fresh basil leaves, coarsely chopped
parmesan cheese, grated



Instructions:
Melt butter in a large saucepan over medium-high heat. Add garlic and saute about 2 miinutes. Add broth and bring to a boil. Add tortellini and cook halfway (about 5 minutes if frozen, less if using fresh.) Add tomatoes and their liquid; reduce heat to simmer and cook just until pasta is tender. Stir in spinach and basil and cook until wilted, 1-2 minutes. To serve, sprinkle with parmesan cheese. Serves 4.

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