Cathy Paulsen, 62, Pleasantville, N.Y. (mom of Dwyer Frame, All You senior style editor) "My family loves this soup on a cold night or when someone feels sick."
2 tablespoons olive oil
3 cloves garlic, minced
6 cups low-sodium chicken broth
1/4 cup tomato sauce
1 8- or 9-oz. package refrigerated or dried tortellini (cheese or meat)
4 ounces frozen chopped or whole-leaf spinach, thawed and squeezed dry
1/4 teaspoon crushed red pepper, or to taste
Salt and pepper
1/4 cup grated Parmesan
How to Make It
Warm oil in a large pot over medium heat. Sauté garlic, stirring frequently, until fragrant, about 30 seconds. Stir in broth and tomato sauce.
Raise heat to medium-high and bring to a boil. Add tortellini, spinach and crushed red pepper. Reduce heat to medium and cook, stirring occasionally, until tortellini is tender, about 8 minutes or as package label directs. Season with salt and pepper. Divide soup among 4 bowls and sprinkle each with 1 Tbsp. grated Parmesan. Serve immediately.
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