Tortellini Soup

Kelly Smith Howard (originally from Cristy Cox Mayfield)

Yield: 4 servings

This soup is really yummy, super quick and easy to make. I originally got this recipe from my good friend Cristy, from Camp Huawni and Texas A&M. It quickly became a hit with the Henderson Clotiauxs in 2007, and we served it at Clotiaux Thanksgiving 2009. —Kelly Smith Howard (Nov 2010)

1 Tbsp butter

4 cloves minced garlic (I used 2 tsp of the kind that comes in a jar)

2 (14oz) cans low-sodium chicken broth

9 oz refrigerated cheese tortellini

1/4 cup Parmesan cheese, grated

Salt and pepper to taste

1 (14oz) can Italian-style stewed tomatoes

1/2 - 3/4 of a bag of triple washed spinach ripped into small pieces

1/4 tsp basil 

Sauté garlic a minute or so. Stir in broth and tortellini. Bring to a boil and reduce heat to a simmer. Season with salt and pepper and simmer until tender, about 5 minutes. Stir in tomatoes, spinach and basil. Simmer about 2 more minutes. 

Garnish with Parmesan cheese and serve with garlic bread or grilled cheese.

NOTE: For a heartier meal, I add an additional can of tomatoes and some shredded rotisserie chicken. —Kelly Jenkins Howard (Nov 2010)