Italian Country Soup

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: 31 mins
• Serves: 4-6

Ingredients

• 4  tablespoons unsalted butter
• 5 -10  garlic cloves, chopped
• 8  cups  good-quality vegetable broth
• 12  ounces  fresh  tortellini or 12  ounces  frozen cheese tortellini
• 3  cups  ripe tomatoes, diced (or one 28-ounce can, with liquid)
• 1  lb 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.