This onslaught of snow has brought on need for warmth that only soup could  bring.  However, standing over a stove was the last thing that I wanted to do as I battle this flu bug.  However, Fine Cooking came to this gal’s rescue with a recipe for Garlicky Tortellini, Spinach and Tomato Soup and, just my luck, all the ingredients were in my pantry.  I used fire roasted tomatoes with garlic that I had in my pantry and that added great flavor.

It was quick to assemble and, with minimal effort, warmth was mine again.  You might want to try this on a cold winter’s night.

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GARLICKY TORTELLINI SPINACH AND TOMATO SOUP

Recipe adapted from Fine Cooking

Ingredients:

• 2 tbsp. unsalted butter
• 6 – 8 cloves garlic, chopped
• 1 quart chicken broth, preferably lower salt
• 6 oz. fresh or frozen tortellini
• 14 oz. canned diced fire roasted tomatoes with their liquid
• 10 oz. spinach, washed and stemmed; coarsely chopped
• 8 – 10 leaves of basil, coarsely chopped
• Freshly grated Parmigiano-Reggiano

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 simmer and cook just until the pasta is tender.
6. Stir in the spinach and basil and cook until wilted, 1 to 2 minutes.
7. Serve sprinkled with the grated Parmigiano Reggiano

Assemble The Ingredients

Garlic Sautéing In Butter – How Great Does That Smell

Time To Simmer

Chop Up The Spinach and Basil

Serve and Enjoy

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