4 cloves fresh garlic
4 cans chicken broth (14.5 oz)
18-20 oz. package fresh four cheese tortellini
1/4 c. frshly grated parmesan
1 can stewed tomatoes (14 oz) not Italian or Mexican
(I put in 2...oops! It was still delicious and I don't like tomatoes! However I did blend mine up so there wasn't huge tomato chunks.)
1 bunch of fresh clean spinach or 1/2 bunch chopped cilantro
6 fresh basil leaves chopped or 1 tsp. dried crumbled basil
Melt butter in soup pot on medium heat. Add crushed garlic and saute for 2 minutes. Stir in broth; add tortellini and bring to a slight boil. Reduce heat. Add salt and pepper to taste. Simmer briefly until tortellini are just tender (about 5 min). Stir in tomatoes, spinach, and basil. Simmer 3 minutes. Serve and sprinkle parmesan on top.
To freeze: I simmered the soup without the pasta in it. Then added the pasta at the end till it was just barely al dente. I can get 2 bags of soup from each pot. When the soup cools add the parmesan to the mix before freezing.
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