Tortellini and Spinach Soup

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: 30 mins
• 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.