Tortellini & Spinach in Garlic Broth

Okayyyy, today I thought I would go with something a little exotic and different....a nice soup for the last few days of winter...Come on Spring...

With this recipe..Which I got out of Food and Wine magazine ,Don't be tempted to cook the tortellini in the soup; It will soak up too much of that irresistible garlicky broth. Cook them separately, as the soup simmers, and stir them in at the last moment.

INGREDIENTS:

• 2 tablespoon(s) olive oil
• 5 clove(s) garlic, minced
• 3 cup(s) water
• 3 cup(s) canned low-sodium chicken broth or homemade stock
• 1 1/2 teaspoon(s) salt
• 1 pound(s) fresh or frozen cheese tortellini
• 1 pound(s) (about 2 1/4 quarts) spinach, stems removed, leaves washed well
• Grated Parmesan, for sprinkling

  DIRECTIONS:

1. In a large pot, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the water, broth, and salt and bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.
2. Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh or 12 minutes for frozen. Drain.
3. Add the spinach to the soup and cook until just wilted, about 1 minute. Stir in the tortellini. Serve the soup sprinkled with grated Parmesan and pass more of the grated cheese at the table.
4. Variations:
   
   • Substitute one quart of shredded escarole for the spinach.
   • Use meat- or cheese-filled ravioli instead of the tortellini.

I said I got this from Food And Wine Magazine and the proper wine to have with this is Tocai friulano, one of Italy's hidden treasures, bears no relation to the Tokays of Hungary or Alsace. It has a full body and penetrating citrus and nut flavors that will be superb here, according to them.

Enjoy!  Eat and Drink well my friends!