| | Directions | | Melt the butter in a large saucepan over medium heat. Add garlic and sauté until fragrant, about 2 minutes. Add the broth and bring to a boil. Add the tortellini and cook haklfway, about 5 minutes for frozen pasta, less if using fresh. Add the tomatoes and their liquid, reduce the heat to a simmer, and aook just until the pasta is tender. Stir in the spinach and basic and cook 1-2 more minutes. Serve sprinkled with the grated cheese. |
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| Ingredients | | - |  | 2 tablespoons butter |
| - | | 6 cloves garlic, chopped |
| - | | 4 cups chicken broth |
| - | | 6 ounces fresh or frozen cheese (or other) tortellini |
| - | | 14 ounces canned, diced tomatoes (with liquid) |
| - | | 10 ounces spinach, chopped (frozen okay) |
| - | | 8 - 10 leaves basil, coarsely chopped (optional) |
| - | | Grated Parmesan Cheese |
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