Total Time
30mins
Prep 10 mins
Cook 20 mins

This recipe comes from the Food section of the October 29,2008 Houston Chronicle. It's very quick and easy to make and tastes great! For a heartier soup you may add a 28 oz, can of petite diced tomatoes and/or a 15 1/2 oz. can of cannellini beans, drained and rinsed. You might also add 1 medium onion, finely chopped- cook it with the garlic until translucent.Serve with a crusty garlic bread and some cold white wine for a great dinner that comes together easily.Recipe can easily be doubled,tripled....so on.

Ingredients Nutrition

Directions

  1. Heat oil in a large saucepan over medium low heat.
  2. Add garlic: cook until just golden, 1 to 2 minutes.
  3. Pour in wine;heat to a boil.
  4. Cook until wine is slightly syrupy, about 6 minutes.
  5. Stir in broth;heat to a boil.
  6. Add tortellini;cook according to manufacturer's directions.
  7. About 2 minutes before the pasta is done, stir in spinach; cook until spinach wilts slightly. Season with pepper to taste.
  8. Ladle into bowls: sprinkle with Parmesan and serve.