Red Raspberry Girl's Garlicky Tortellini Soup
  • 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
  1. 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.