Problem…I didn’t want to spend the money on the more expensive refrigerated pasta. I thought I would give the frozen cheese kind a chance.
Here’s the recipe, tweaked a little here and there. I used more garlic, less spinach and less chicken broth, but the results were still fantastic! I love how it has all the Italian flavors we love in one pot, similar to my Meaty Minestrone recipe.
Italian Cheese Tortellini Soup (adapted from The Motherload blog)
- 2 tablespoons olive oil
- 4 cloves garlic, finely chopped
- 4 1/4 cups (1 lb) frozen cheese tortellini
- 2 cans diced tomatoes
- 6 cups chicken broth
- 5 ounces (give or take)fresh spinach, chopped roughly
- 1/4 cup basil pesto
- parmesan cheese, grated
In a large stock pot, sauté the garlic in olive oil for a few minutes, being careful not to burn the garlic. Add the diced tomatoes, including juices, and chicken broth to the pot. Bring to a rolling boil and then add the tortellini. Cook pasta as directed on package. Add spinach and and pesto during the last few minutes of cooking the pasta. Garnish with parmesan cheese.
Big THANKS to Amy for inspiring a new meal at our house!