Tonight was Sunday soup for supper. And Tortellini Soup was on the menu. This is a great soup for a cozy winter meal. It's so quick to throw together, and I'm sure you have most of the ingredients on hand, you'll have a weeknight dinner on the table in no time. Topped with grated Parmesan cheese and a side of crusty bread, this soup is hard to beat. Speaking of bread, my resolution to learn to make bread is going very well. I will be working on the post this week, so stay tuned. Learn how to make bread this way, and you'll never have to buy it at the store again. It has changed my life (dramatic, but true, at least in the bread department).
2 T. chopped garlic
1 T. butter
4 c. chicken broth (preferably homemade - click to learn how.)
1 pkg chopped spinach (thawed)
2 pints (or 2 14.5 oz. cans) of Italian tomatoes
9 oz. package frozen cheese tortellini
salt to taste
1. In a stockpot, saute the garlic in the butter. Add the chicken broth, spinach, and tomatoes. Heat 10 minutes or until the liquid comes to a slight boil.
2. Add the tortellini and salt and cook 10 minutes longer.
3. Serve topped with grated Parmesan cheese.