Busters Recipes

Tortellini, Spinach and Tomato Soup

2 TB butter
6 to 8 cloves garlic, chopped
4 cups (1 quart.) homemade or low salt chicken broth
6 oz. fresh or frozen cheese tortellini
14 oz. canned diced tomatoes, with their liquid 10 oz. spinach, washed and stemmed; coarsely chopped if large
8 to 10 leaves basil, coarsely chopped
Grated Parmesan cheese

Melt the butter in a large sauce pan over medium high heat. Add the garlic and sauté until fragrant, about 2 minutes.

Add the broth and bring to a boil. Add the tortellini and cook halfway, about
5 minutes for frozen pasta,
less if using fresh.

Add the tomatoes and their liquid, reduce the heat to a simmer, and cook just until the pasta is tender.

Stir in the spinach and basil and cook until wilted, 1 to 2 minutes. 

Serve sprinkled with the grated cheese.

Serves: 3 or 4.