Garlicky Tortellini & Spinach Soup

This is a go-to recipe in my house.  I've made it more times than I can count.  It's super easy, super fast, and super yummy.

I made chicken stock over the weekend 'cause I didn't want a carcass that was sitting in my fridge to go bad, but more often than not, I use store bought.  Veggie broth would be just as delicious if chicken isn't your gig.  The only thing I was missing this time was the fresh basil.  It really does make a big difference, but in March, there just isn't any in the garden and it's way too expensive to justify buying it from the store.  So we went without and I added some dried to the broth.

Here's the recipe with my notes:

Garlicky Tortellini & Spinach Soup

1 Tbsp unsalted butter
6 to 8 cloves garlic, chopped
4 cups homemade or packaged low-sodium chicken broth (1 quart)
6 ounces fresh or frozen cheese tortellini (I used mini ravioli this time)
1 14-oz can diced tomatoes, with liquid
10 ounces fresh spinach, coarsely chopped if large (I've used chard before as well)
8 to 10 fresh basil leaves, coarsely chopped, plus more for garnish
Grated Parmesan

Melt the butter in a large saucepan over medium-high heat.  Add the garlic and saute until fragrant, about 2 minutes.  Add the broth and bring to a boil.  Add the tortellini and cook halfway.  Add the tomatoes and their liquid, reduce the heat to a simmer, and cook just until the pasta is tender.  Stir in the spinach and basil.  Serve sprinkled with the cheese and more basil.

We had it with another salad using the Beet Vinaigrette.  Strawberries and goat cheese this time.  Man is that stuff good.

By the way, I almost always double the recipe.  That way, we can eat on if for two dinners and I get a night off in the kitchen.  :o)

Here's dinner in my  bowl:

And my salad: