It's turned cold in Chicago and I've been making a lot of soups. This one is a favorite. It's hot, garlicky, and cheesy. It's perfect when you're feeling under the weather.
Tortellini and Spinach Soup
2 Tbs. butter
6-8 cloves garlic, chopped
1 box chicken broth
6-8 oz. cheese tortellini (dried or fresh)
1 14 oz. can diced tomatoes
1 bag baby spinach
10-12 basil leaves, roughly chopped
Melt butter in large pot over medium-low heat. Add garlic and cook until fragrant--1-2 minutes. Add chicken broth and raise heat to bring to a boil. Add the tortellini and cook for 1/2 of the cooking time listed on the package (about 5-6 minutes for the dried). Add the tomatoes with their juice. Reduce to a simmer and cook until pasta is just tender. Stir in the spinach and basil and cook until wilted. Serve topped with a generous sprinkle of Parmesan cheese.
This recipe is adapted from my favorite ever Cooking Light issue (November 2001).