My husband and I came across a variation of this recipe several years ago. We adapt the recipe slightly every time, but this is how we made it last time.
1 clove garlic, minced
1 Tbsp butter, or olive oil
1 can (14.5 oz) diced tomatoes, do not drain
32 oz chicken broth
1 bag fresh spinach
1 package of cheese tortellini
Salt/Pepper to Taste
1. Saute the garlic in the butter in a large pot over medium heat about 2 minutes.
2. Add tomatoes, chicken broth and spinach, and allow the spinach to wilt down
3. Season to taste here
4. Add tortellini and let it simmer 10-12 minutes
5. Serve in bowls and sprinkle with grated Parmesan cheese if you like.
We have used frozen tortellini, Italian diced tomatoes, canned spinach (which I think was in the original recipe--drained and added towards the end) and other variations. That's one reason we like this soup. It's easy to make with whatever you have on hand. I've mentioned before that my boys are slightly picky about soups, but Eleanor will eat the tortellini. So this is a few and far between recipe for us, but it's a nice change of pace.
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