Tortellini and Spinach in Garlic Broth

Prep Time: -
Cook Time: -
Serves: 4

Recipe Provided By: Food & Wine

See more from
Food & Wine on Yahoo! Food

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
Grated Parmesan, for sprinkling

Nutrition Info

Per Serving

Calories: 520 kcal
|
Carbohydrates: 58 g
|
Dietary Fiber: 5 g
|
Fat: 21 g
|
Protein: 26 g
|
Sugars: 4 g

About: Nutrition Info

Cooking Directions

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.
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.
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.

Yield: 4 servings

3. Still Hungry?

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.

Notes:

Variations: Substitute one quart of shredded escarole for the spinach. Use meat- or cheese-filled ravioli instead of the tortellini.

More Recipes Like This

More From Food & Wine

Technology in partnership with