Tortellini and Spinach Soup

Submitted by Leslie in Texas

"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."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 2

ingredients

• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1⁄2 cup white wine or 1/2 cup dry vermouth
• 1 quart low sodium chicken broth
• 1 (9 ounce) package chicken and prosciutto stuffed tortellini (or tortellini of your choice)
• 1 bunch Baby Spinach
• fresh ground black pepper
• 1 tablespoon dried parsley
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried rosemary, finely crushed
• 1⁄4 cup freshly grated parmesan cheese

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.