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Garlicky Tortellini Soup



  • 1 tablespoon butter
  • 8 cloves garlic, chopped
  • 4 cups chicken broth
  • 6 ounces cheese tortellini
  • 1 (14 ounce) can diced tomatoes with liquid or 2 1/2 cups skinned, chopped fresh ripe tomatoes
  • 1 (10 ounce) bag spinach, stems removed
  • 8 to 10 fresh basil leaves, coarsely chopped
  • Parmesan cheese, grated


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


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