Garlicky tortellini, spinach, and tomato soup

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IngredientsGarlicky tortellini, spinach, and tomato soup

  • 2 tablespoons butter
  • 6 to 8 cloves of garlic
  • 1 quart of lower-salt chicken broth
  • 6 ounces of fresh or frozen cheese tortellini
  • 1 – 14 ounce cabbed diced tomatoes, with their juices
  • 10 ounces spinach, washed and stemmed coarsely chopped
  • Freshly grated Parmigiano-Reggiano for serving

Directions

  1. Melt the butter in a large saucepan over medium-high heat.
  2. Add the garlic and sauté’ until fragrant about 2 minutes.
  3. Add the broth and bring to a boil.
  4. Add the tortellini and cook halfway about 5 minutes for frozen pasta, less if using fresh.
  5. Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender.

 

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