If I were in charge of the world, soup would be declared its own food group and moved to the top of the food pyramid. It would be mandatorily featured on menus year round.
Soups are filling, easy and affordable to prepare and most of them freeze exceptionally well. My freezer is forever stocked with serving-size portions that can be pulled out, thawed overnight and eaten for a quick lunch or pair with a salad for an easy dinner on nights when I'm too tired to cook from scratch.
This garlic tortellini soup is amazing - very few ingredients and it packs a ton of flavor! It is super simple to prepare and would be great during the summer months since it's a lighter broth-based soup. Don't skimp on the garlic - it seems like a lot but it works.
I found this recipe on Pinterest as part of a listing of 20 homemade soups, but it appears to have originated from a 2001 edition of Fine Cooking.
Garlic Tortellini, Spinach and Tomato Soup
2 Tbs. unsalted butter
6 to 8 cloves garlic, chopped
8 cups low-salt chicken broth
6 oz. fresh or frozen cheese tortellini
14 oz. canned diced tomatoes, with their liquid
10 oz. spinach, washed and stemmed; coarsely chopped if larger
8 to 10 leaves basil, coarsely chopped
Grated Parmesan cheese
Melt the butter in a large saucepan over medium-high heat. Add the garlic and sauté until fragrant, about 2 minutes. Add the broth and bring to a boil. Add the tortellini and cook for half the amount of time that the package directions suggest. Add the tomatoes and their liquid, reduce the heat to a simmer, and cook just until the pasta is tender. Stir in the spinach and basil and cook until wilted, 1 to 2 minutes. Serve sprinkled with the grated cheese.
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