If you have tortellini in your freezer, a hunk of Parmigiano-Reggiano in the fridge, and a can of diced tomatoes on the shelf, all you’ll need to do is pick up a bag of triple-washed spinach and a bunch of basil on the way home for this terrific soup. It takes just minutes to pull it all together.
SERVES 2 TO 3
INGREDIENTS
- 2 Tbs. unsalted butter
- 6 to 8 cloves garlic, chopped
- 1 quart homemade or lower-salt chicken broth
- 6 oz. fresh or frozen cheese tortellini
- 1 14-oz. can diced tomatoes, with their liquid
- 10 oz. spinach, washed and stemmed; coarsely chopped if large
- 8 to 10 leaves fresh basil, coarsely chopped
- Freshly grated Parmigiano-Reggiano
INSTRUCTIONS
- Melt the butter in a large saucepan over medium-high heat. Add the garlic and sauté until fragrant, about 2 minutes. Add the broth and bring to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh. Add the tomatoes and their liquid, reduce the heat to a simmer, and cook just until the pasta is tender.
- Stir in the spinach and basil and cook until wilted,1to 2 minutes. Serve sprinkled with the grated Parmigiano-Reggiano.
NURITION INFORMATION PER SERVING:
- 270 CALORIES | 15g PROTEIN | 22g CARB | 15g TOTAL FAT | 9g SAT FAT | 3g MONO FAT | 1g POLY FAT | 35mg CHOL | 560mg SODIUM | 6g FIBER
