Tortellini and Spinach in Garlic Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Don't be tempted to cook the tortellini in the soup; they will soak up too much of that irresistibly garlicky broth. Cook them separately, as the soup simmers, and stir them in at the last moment. Ingredients:
2 tablespoons olive oil |
5 cloves garlic, minced |
3 cups water |
3 cups canned low-sodium chicken broth or homemade stock |
1 1/2 teaspoons salt |
1 pound fresh or frozen cheese tortellini |
1 pound spinach, stems removed, leaves washed well (about 2 1/4 quarts) |
grated parmesan, for sprinkling |
Directions:
1. In a large pot, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the water, broth, and salt and bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.
2. Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh or 12 minutes for frozen. Drain.
3. Add the spinach to the soup and cook until just wilted, about 1 minute. Stir in the tortellini. Serve the soup sprinkled with grated Parmesan and pass more of the grated cheese at the table.
4. Variations: · Substitute one quart of shredded escarole for the spinach.: · Use meat- or cheese-filled ravioli instead of the tortellini.
5. Wine Recommendation: Tocai friulano, one of Italy's hidden treasures, bears no relation to the Tokays of Hungary or Alsace. It has a full body and penetrating citrus and nut flavors that will be superb here.
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