Garlicky Tortellini, Spinach and Tomato Soup

Serves: 2-3

2 tablespoons unsalted butter
6 to 8 cloves garlic, chopped
4 cups homemade or low-salt chicken broth
6 ounces fresh or frozen cheese tortellini
14 ounces canned diced tomatoes, with their liquid
10 ounces spinach, washed and stemmed; coarsely chopped if large
8 to 10 leaves basil, coarsely chopped
Grated Parmesan, preferably Parmigiano Reggiano

Melt the butter in a large saucepan over medium-high heat. Add the garlic and sauté until fragrant, about 2 minutes. Add the broth and bring to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh. Add the tomatoes and their liquid, reduce the heat to a simmer, and cook just until the pasta is tender. Stir in the spinach and basil and cook until wilted, 1 to 2 minutes. Serve sprinkled with the grated cheese.

recipe & photo from the nest, excerpted from Cooking New American by the Editors of Fine Cooking. Copyright © 2004.