How to make spinach tortellini soup

Tom Sidebottom: You can put soup on the table in under 20 minutes with this recipe. Start by separating five to six cloves of garlic and peel them by chopping of the ends and giving them a whack with the side of your knife, the peel just pulls right off.

Smash them and then mince them thoroughly, you want these to be pretty fine before you start cooking. Over medium heat you want to warm two to three tablespoons of extremely good quality extra virgin olive oil, add the garlic after the oil is warmed up and cook it for two to three minutes without it browning. Add 128 pounds can of diced tomatoes, add a quarter of chicken stock, I use Muir Glen organic tomatoes and swanson organic chicken stock, and I'll simply add a full cork of --

After a few minutes of simmering I add ten ounces of frozen tortellini and mix it well. Then after they have cooked for a few moments add five ounces of fresh spinach, just keep pushing it down until all gets in the soup, you don't want to add spinach until gets ready to serve because the spinach will loose it's bright green color in the acidic tomato. Let's simmer for about five minutes and serve it up, it's fabulous.


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