My mother uses to make this tortellini, tomato and basil soup that I used to love. The other day I was craving it and tore the house apart looking for the recipe. No luck.
I scoured the internet for a similar recipe. No luck.
I called my father and asked him if he had it. No luck.
So yet again I was on my own to re-create a dish that I had once loved. Take my advice ladies – get your family recipes before you can’t get them anymore!
In any case, I came up with the following recipe. My husband loved it. My father loved it. I hope you love it too.
Extra Virgin Olive Oil
6 cloves garlic, sliced thin
red crushed pepper to taste
1 – 28 oz can diced tomatoes
a pinch of sugar
a splash of white wine
a handful of basil, torn
8 cups of chicken broth (I use bouillon cubes)
a couple of handfuls of fresh spinach
1 – 2 packages of frozen tortellini or small cheese-filled ravioli
salt & pepper
grated Romano cheese
In a large pot, heat about 1 tablespoon of olive oil. Add garlic, crushed pepper, a good sprinkling of Italian seasonings and bouillon cubes if you’re using. Cook until garlic starts to brown.
Add diced tomatoes with juices, about half of the basil, a pinch of sugar and a good splash of wine and cook for a minute or two, stirring.
Add chicken broth and bring to a boil. Add pasta and spinach and cook according to pasta package directions. Add remaining basil, a large handful of grated cheese and salt and pepper to taste.
Ladle into bowls and enjoy.
I think I got it right. I’ll update it if I forgot anything. I have to learn to write things down!
© 2011 J. H-M and CultureChoc2010
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