Tomatoes, garlic and broth come together with basil to form a delectable base for the cheese tortellini and spinach in this simple soup that’s perfect for a winter weeknight. This recipe comes to us from Andrea of Andrea’s Recipes and was originally inspired by a recipe in Fine Cooking Magazine.
Food for Thought: Basil cut into a “chiffonade“ (shif uh nahd) sure sounds fancy, but it basically just means that the basil is rolled up and sliced into tiny ribbons. Kids can easily learn the technique by using a butter knife, which will easily cut basil.
Adult: Place the olive oil in a large pot over medium-high heat. Sauté the chopped garlic for 2-3 minutes, or until the garlic begins to become fragrant.
Together: Add the chicken broth and cheese rind to the pot and bring to a boil. Add the tortellini and bring back to a slow boil. If you’re using fresh tortellini cook for about 3 minutes, or until the tortellini is about halfway cooked. If you’re using frozen tortellini, cook for about 5 minutes.
Together: Add the tomatoes and liquid, reduce heat to low and simmer for about 10 minutes, or until the pasta is cooked through.
Kid: Add the chopped spinach and basil and cook for about 2 minutes, or until the spinach wilts.
Adult: Ladle the soup into 3 soup bowls.
Kid: Sprinkle the grated cheese on top and enjoy.