The Perfect Springtime Soup

You can always tell the best recipes by the condition of the paper they are written on, can't you?  I first tasted this recipe at a friend's house and it was love at the first spoonful.  Lynn is one of the best cooks I know. I have a few recipes from her,  but this is one of my faves.  It's the perfect springtime soup--if the sun is shining but it's still pretty chilly outside--make this!  This soup is easy to prepare and can stand alone as a meal if served with hot, hard Italian rolls baked in the oven while the soup cooks.  I am sure this Tortellini Soup will become a family favorite for your crew, too. Original recipe appeared in Cooking Light; no idea of the year (sorry :( )


1 Tablespoon Olive Oil

Carrot and Onion to taste

5 garlic cloves; thinly sliced

1/2 cup dry white wine

3-14oz cans fat-free less sodium chicken broth (I use chicken stock)

2-9oz packages fresh three-cheese tortellini

1 1/2 cups chopped plum tomatoes (substitute drained diced tomatoes with basil and oregano

1-6oz bag of baby spinach

1 tablespoon of butter

Heat oil in a Dutch oven over medium-high heat. Add carrot and onion; saute; add garlic; saute 30 seconds. Stir in wine and broth; bring to a boil.  Cook 2 minutes.  Add tortellini; cook 6 minutes, stirring occasionally. Stir in drained tomatoes and spinach; cook 2 minutes or until spinach wilts.  Add butter; cook 30 seconds or until butter melts, stirring constantly.  Serve immediately.  Yield: 6 servings (serving size 1 1/2 cups)

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