Tortellini and Spinach in Garlic Broth

By Greywolf

Don't be tempted to cook the tortellini in the soup; they will soak up too much of the broth. Cook them separately, as the soup simmers, and stir them in at the last moment.

Ingredients

• 2 Tbsp olive oil
• 5 cloves garlic, minced
• 3 cup water
• 3 cup stock
• 1 1/2 tsp salt
• 1 lb fresh or frozen tortellini*
• 1 lb spinach, stems removed, washed well*
• Grated Parmesan cheese for sprinkling
• VARIATION
• *Substitute one quart shredded escarole for the spinach
• *Use ravioli instead of the tortellini

Preparation

Step 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.

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 soupl 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.