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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
Melt butter in a large saucepan over medium-high heat. Add garlic and sauté about 2 minutes.
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.
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