Monday, December 30, 2013

Tortellini, basil, and fire roasted tomatoes soup

Sorry I've been MIA for so long. Life got busy, tablet broke, and my daughter started school full time.
Anyway, I have a new easy dinner recipe for you.
Tortellini, basil, and fire roasted tomatoes soup.
2 tbsp. unsalted butter
1 clove garlic
1-quart chicken broth
6 oz. fresh or frozen tortellini
14 oz. canned diced fire roasted tomatoes with their liquid
10 oz. spinach, washed and stemmed; coarsely chopped
8 – 10 leaves of basil, coarsely chopped
Freshly grated Parmigiano-Reggiano
Melt the butter in a large saucepan over medium-high heat.
Add the garlic and sauté until fragrant, about 2 minutes.
Add broth and bring to a boil.
Add the tortellini and cook halfway, about 5 minutes for frozen tortellini, and just a minute or two if using fresh.
Add the tomatoes and their liquid, reduce the heat to simmer and cook just until the pasta is tender.
Stir in the spinach and basil and cook until wilted, 1 to 2 minutes.
Serve immediately, sprinkled with the grated Parmigiano Reggiano.

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