
Today, I might not eat 10 cloves of garlic every single night, but I always use more than a recipe calls for. One thing I've realized over the past few years of cooking is that many recipes under season foods. Most times, you don't need to add tons of crazy things, but usually a little extra salt, pepper, and fresh garlic with help quite a bit - just be sure to taste test as you go along.
This soup is delicious. Brianne gave it to me years ago, and I've made it tons of times since. There's a lot of flavor using few ingredients, most you might have on hand, there's no reason not to make this. In this case, I was serving only this soup for dinner, so I added some sliced sun dried tomato chicken sausage to make it a little more substantial.
Garlicky Tortellini Soup
Printable Recipe
by Sweet Cheeks in the Kitchen
- 2 Tbsp EVOO
- 8 cloves garlic, chopped
- 4 cups of low-sodium chicken broth
- 8 oz fresh or frozen cheese tortellini
- 14 oz canned diced tomatoes
- 1 bag fresh baby spinach
- Parmesan cheese, grated, for serving
- crusty bread, for serving
- Heat EVOO in large sauce pan over medium-high heat.
- Add garlic and saute for 2 minutes, being careful not to burn. Add broth and bring to boil.
- Add tortellini. If frozen cook for half the time on the package, if fresh cook for 2-3 minutes.
- Add tomatoes and their liquid. Reduce heat and simmer until pasta is tender.
- Stir in fresh spinach and cook until wilted.
- Top with Parmesan cheese and serve with crusty bread.
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