| ||2 || Tbsp. olive oil |
| ||3 || garlic cloves, minced |
| ||1 || lb. fresh spinach |
| ||1 || can (16 ounces) diced tomatoes |
| ||1 || qt. (32 ounces) chicken broth |
| ||1 || lb. fresh, dry, or frozen cheese tortellini |
| ||~ || Salt and pepper, to taste |
| ||~ || Crusty bread and freshly grated Parmesan, for serving |
- Put the olive oil in a large (at least 4 quarts) stock pot. Over medium heat, sauté the garlic for a few minutes. Add the spinach and the tomatoes, then pour in the chicken broth.
- Bring to a boil and simmer for 15 minutes, then add the tortellini. Simmer until the tortellini float.
- Season the soup to taste, then serve hot, with crusty bread on the side. Pass the cheese at the table for sprinkling over the soup.
Chicken soup, eight ways