On the table
Even those who haven't resolved to eat more healthfully in the New Year are probably craving lighter fare after all the richness of the holidays. But the cold temperatures make most of us crave heavier, rib-sticking foods.
The solution? Soup. The following recipe, based on one from Quick Cheap Comfort Food by Victoria Sherer, gives a canned broth some heft with tortellini, but plenty of nutrition from the spinach.
A bonus for time-strapped cooks: It takes just minutes to prepare.
SPINACH AND TORTELLINI SOUP
Makes 4 servings
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 carton (32 oz.) low-salt chicken broth
- 1/2 teaspoon dried Italian seasoning
- 1 package (8.8 oz.) dried cheese tortellini
- 1 can (14 1/2 oz.) petite diced tomatoes with juices
- 4 cups fresh baby spinach, stems removed
- salt and pepper to taste
- grated parmesan
Heat oil in a large pot over medium heat. Add garlic. Stir until fragrant, but not browned, about 1 minute. Add broth and Italian seasoning. Bring to a boil. Add tortellini. Simmer until tortellini are tender, about 10 minutes. Stir in tomatoes with juices and spinach. Cook just until spinach wilts, about 2 to 3 minutes. Season to taste with salt and pepper.
Ladle into bowls. Garnish with parmesan.