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Serves : 4
© Nicole Franzen

How to Make It

Step 1    

In a large pot, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the water, broth, and salt and bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.

Step 2    

Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh or 12 minutes for frozen. Drain.

Step 3    

Add the spinach to the soup and cook until just wilted, about 1 minute. Stir in the tortellini. Serve the soup sprinkled with grated Parmesan and pass more of the grated cheese at the table.

Chef's Notes

Variations

• Substitute one quart of shredded escarole for the spinach.

• Use meat- or cheese-filled ravioli instead of the tortellini.

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