This recipe meets all of my criteria — easy, yummy, and healthy. I would never eat canned spinach straight, but I slurp it down in this soup. And I hope you know how good tomatoes are for you. Unfortunately, my children don’t like it much, but that never stops me from making something I like for dinner. I have weird pregnant food issues at the moment, and the leftovers from this meal keep me going for a couple of days. Also, unlike my last recipe post, this is pretty enough to serve to company, in my opinion. It’s not super-filling, but to me is perfect for a summer day. And it is vegetarian, if you go for that sort of thing.
1. In a large pot, sautee two cloves of garlic (crushed or minced) in a tablespoon of olive oil for two minutes.
2. Add 2 cans of chicken broth (or about 3 1/2 cups) and 8 ounces fresh or frozen cheese tortellini. Bring to a boil, then reduce to a simmer and let cook until tender (how long this takes depends on the type of tortellini — check the package).
3. Add 1 can of chopped spinach, undrained, and 1 can of stewed tomatoes, also undrained. Simmer together about five minutes.
4. Serve with parmesan cheese.
I like the tomatoes and spinach better cut up into bite-sized pieces — you can accomplish this right in the can with your kitchen shears. I always double this recipe so I’ll have leftovers.