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Garlicky Tortellini, Spinach and Tomato Soup

Badda boom - badda bing - if soup is your thing!
  1. 1 Tbsp. Butter 15 mL
  2. 6-8 cloves garlic, chopped (use it all - honest!)
  3. 4 cups chicken broth 1 L
  4. 6 oz. cheese tortellini 170 g
  5. 14 oz. can diced tomatoes, with liquid 398 mL OR 21⁄2 cups skinned, chopped fresh ripe tomatoes (625 mL)
  6. 10 oz. bag of spinach, stems removed 300 g
  7. 8-10 fresh basil leaves, coarsely chopped 8-10
  8. Parmesan cheese, grated
  1. 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.
  2. To serve, sprinkle with parmesan cheese. Serves 4.
The Best of Bridge

This recipe is available in the book The Rest of the Best and More.