Don't be tempted to cook the tortellini in the soup; they will soak up too much of that irresistibly garlicky broth. Cook them separately, as the soup simmers, and stir them in at the last moment.
RECIPE INGREDIENTS
2 tablespoons olive oil
5 cloves garlic, minced
3 cups water
3 cups canned low-sodium chicken broth or homemade stock
1 1/2 teaspoons salt
1 pound fresh or frozen cheese tortellini (see Variation)
1 pound spinach, stems removed, leaves washed well (about 2 1/4 quarts)
Grated parmesan cheese, for sprinkling
VARIATION:
*Substitute one quart of shredded escarole for the spinach.
*Use meat- or cheese-filled ravioli instead of the tortellini.
