Ingredients
2tbspolive oil
5clovesgarlic
3cupswater
3cupslow-sodium chicken broth,canned, or homemade stock
1½tspsalt
1lbcheese tortellini,fresh or frozen
1lbspinach
parmesan,grated, to taste
Preparation
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 for about 4 minutes for fresh or 12 minutes for frozen until just done. Drain.
Add the spinach to the soup and cook for about 1 minute until just wilted. Stir in the tortellini.
Serve the soup sprinkled with grated Parmesan and pass more of the grated cheese at the table. Enjoy!
