Fresh tortellini are frequently marked down by 50% at various grocery stores. The large family pack makes 2 batches of this delicious and quick soup. Keep an eye out and when the tortellini is marked down in the deli section, buy a pack, split it in two before freezing. That way, you'll always have something quick at hand for those days when time is short and the family is hungry.
- 1- 900 ml box of vegetable, chicken or beef stock or 3 bouillon cubes dissolved in 3-1/2 cups of water.
- 8 oz bag of fresh spinach or 1 box of frozen spinach, defrosted and squeezed dry, roughly chopped
- 540 can of tomatoes
- 350 g of fresh tortellini (about ½ of a ‘family size” package)
- 1 Tablespoon of olive oil (or other suitable oil)
- 4 cloves of garlic
- Basil – about 1 Tablespoon fresh or 1 teaspoon dried.
- Salt & pepper to taste
- Add olive oil to a large flat bottom, heavy pot. Heat the oil over a medium heat. When warm, add the garlic and allow the garlic to warm slightly. Do not use too high a heat or the garlic will burn and become bitter.
- Add the broth, tomatoes (including juice) and bring to a boil over high heat.
- Reduce heat, add tortellini and cook for 5 minutes or until tortellini are tender.
- Stir in basil and spinach, allow it sit for a few minutes to let the spinach wilt.
- Season with salt and pepper to taste.