Tortellini in Tomato Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 7 minutes; Cook: 5 minutes; Stand: 2 minutes. Ingredients:
1 (14-ounce) can vegetable broth |
1 cup water |
1 (14.5-ounce) can diced tomatoes with balsamic vinegar, basil, and olive oil |
1/4 cup dry white wine |
1 (9-ounce) package refrigerated cheese-filled tortellini |
2 cups baby spinach leaves |
1/2 cup fresh basil leaves |
1/4 teaspoon freshly ground black pepper |
8 teaspoons preshredded fresh parmesan cheese |
Directions:
1. Combine first 4 ingredients in a large saucepan; bring to a boil. Add tortellini; cook, uncovered, 5 minutes. Remove pan from heat. Place spinach and basil in pan over broth mixture; cover and let stand 2 minutes or until spinach and basil wilt. Stir spinach, basil, and pepper into broth.
2. Ladle pasta and broth into bowls; top each serving with 2 teaspoons Parmesan cheese.
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