Italian Country Soup

Submitted by Dancer

"This soup is substantial enough for supper, along with a crisp salad and a loaf of crusty bread, or you can serve it for lunch on a weekend."

 

• Ready In: 31mins
• Ingredients: 8
• Serves: 4

ingredients

• 59.16 ml unsalted butter
• 5-10 garlic cloves, chopped
• 1892.72 ml good-quality vegetable broth
• 340.19 g fresh tortellini or 340.19 g frozen cheese tortellini
• 709.77 ml ripe tomatoes, diced (or one 28-ounce can, with liquid)
• 453.59 g spinach, washed and stemmed, coarsely chopped if large
• 10-20 basil leaves, coarsely chopped
• grated parmesan cheese

directions

1. Melt the butter in a large saucepan over medium-high heat.
2. Add the garlic and saute 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, reduce heat to simmer, and cook just until the pasta is tender.
6. Stir in the spinach and basil and cook until just wilted, 1 to 2 minutes.
7. Serve sprinkled with the grated cheese.