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 :( )
Ingredients:
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)