Garlicky Tortellini Soup with Tomato and Spinach
Easy, flavorful, satisfying and insanely good are how I describe this soup!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
- 2 tablespoons olive oil
- 6 cloves garlic chopped
- 48 ounces, fluid chicken broth
- 2 dashes red pepper flakes (optional for spice)
- 1 package (at least 9 oz. package) cheese tortellini
- 14- 1/2 ounces, weight crushed tomatoes (the whole can)
- 6 ounces, weight fresh baby spinach leaves (or more to taste
- freshly shaved parmesan for garnish (optional)
- Carbohydrate 9.918 g
- Cholesterol 0 mg
- Fat 6.90000000289468 g
- Fiber 0.62999997138977 g
- Protein 1.908 g
- Saturated Fat 0.958740000399697 g
- Serving Size 1 1 recipe (37g)
- Sodium 5.23500000005789 mg
- Sugar 9.28800002861023 g
- Trans Fat 0.228090000078389 g
- Calories 104 calories
Heat the oil in a large pot over medium heat. Add in the garlic and saute for no more than 45 seconds (do not brown). Add in the chicken broth and red pepper flakes. Increase the heat to high and bring to a boil. Add in the tortellini and cook for half the cooking time on the package. Add in the tomatoes, reduce heat to medium low and continue cooking until the tortellini is tender. Stir in the spinach and cook until it wilts (about a minute). Season if necessary with salt and pepper. The flavors of this soup are good immediately. The soup is just as good the following day! Enjoy! Recipe adapted from Not Your Mothers Weeknight Cooking.
