Ingredients
2 tbsp. olive oil
5 clove garlic
3 c. water
3 c. canned low-sodium chicken broth or homemade stock
1 1/2 tsp. salt
1 lb. fresh or frozen cheese tortellini
1 lb. spinach
grated Parmesan
Preparation
Step 1In 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 2Meanwhile, 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 3Add 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.Step 4Variations:
• Substitute one quart of shredded escarole for the spinach.
• Use meat- or cheese-filled ravioli instead of the tortellini.Step 5Wine pairing: Tocai friulano, one of Italy’s hidden treasures, bears no relation to the Tokays of Hungary or Alsace. It has a full body and penetrating citrus and nut flavors that will be superb here.
