Spinach-Tortellini Soup
2 cloves garlic, minced
1 T. butter
2 cans chicken broth (14 oz each)
8-oz pkg. tortellini (fresh, frozen or dried)
1/8 tsp. cayenne pepper
1/4 tsp. black pepper
10-oz. pkg, frozen chopped spinach, thawed
1 can diced or stewed tomatoes, undrained (14 1/2 oz. size)
Parmesan cheese
In a large saucepan, saute garlic in butter over medium heat for a couple minutes. Add chicken broth and tortellini; heat to boiling. Reduce heat, add cayenne and black pepper and simmer 10 minutes. Stir in spinach and tomatoes; simmer an additional 5 minutes. Top with Parmesan cheese to serve. This is really good with these Garlic breadsticks from a previous post or just some good crusty bread.
Everyone in my house likes this, or at least picks out the tortellini, so I think it is a winner. My sister told me a story of her friend who made this recipe and used 2 heads of garlic instead of cloves. Yuck!
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