Tortellini and Spinach Soup

Move over Rachel Ray--this soup can be thrown together in 20 minutes! Although it has store bought ingredients, it has a home-style flavor. This served with crusty bread was a quick and hearty meal after a long day skiing!


Ingredients:
1 Tablespoon olive oil
3 cloves of garlic, chopped
1/2 cup dry wine
1 quart chicken broth
1 9 ounce package of fresh tortellini stuffed with chicken and prosciutto
1 bunch baby spinach
freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese
2 sprigs fresh oregano or basil-(optional)

Heat the oil in a large saucepan over medium heat. Reduce the heat and add the garlic and cook until golden (1-2 minutes). Pour in wine, heat to a boil. Cook until the wine is slightly syrupy, about 6 minutes. Stir in the chicken broth, heat until boil. Add the tortellini, cook for 8 minutes. Add the baby spinach and cook for 2 more minutes. Sprinkle cheese and garnish with fresh oregano or basil.

MY TIP: Make sure you carefully cook the garlic for 1-2 minutes on low heat until golden, if it turns brown it will taste bitter.