Growing up, my mom made this soup for us often, and it was always delicious and filling. Trying this recipe for the first time the other night, I realized it’s also pretty easy. The bf loved it, and we had enough for leftovers for another dinner and for lunch. This soup is great on its own, but could also be served as a side dish to a meat entree like roasted chicken or steak. Yum!
Yes, I realize the photo below looks like an ad for Publix grocery stores, but I can’t help it! I almost always buy store brand to save money, and I love supporting Publix – they’re the largest privately owned company in America, and they treat and pay their employees better than other corporate chains. I’m up for supporting that at every chance – I vote with my wallet, after all. And don’t forget – so do you!
Start by sautéing the garlic with the butter.
Mmmm, yummy!
Squeeze the water out of the thawed spinach
Add spinach, broth and tomatoes to pan
Simmer this mixture for about 15 minutes
Add tortellini and simmer another 10 minutes
Serve with fresh, crusty bread and parmesan cheese. Enjoy!
This dish is also delicious with a full-bodied white wine like a Viognier.
- 2 cloves of garlic, crushed
- 32 oz of low sodium chicken stock
- 1 10 oz package of frozen spinach, thawed with water squeezed out
- 1 tbsp butter
- 1 14.5 oz can diced tomatos with Italian seasoning, undrained
- 1 8 oz package of frozen tortellini
- In a large saucepan, saute garlic in the butter about 3 minutes
- Add broth, spinach and tomatoes and simmer for 15 minutes
- Add tortellini and simmer about 10 more minutes or until the pasta is done.
- Serve with crusty bread and parmesan cheese.
- *Recipe can easily be doubled