This garlicky soup is easy, quick, healthy, and delicious.
Yield: 2-4 servings
Time: 15 minutes
Tools
- Large saucepan
- Wooden spoon
Ingredients
- 2 T butter or olive oil
- 6-8 cloves garlic, minced
- 4 c vegetable stock
- 6 oz vegan tortellini (fresh or frozen)
- 1½ pounds of tomatoes, chopped
- 10 oz spinach, washed, stemmed, and chopped
- 10 basil leaves, washed and chopped
- ¼ c parmesan, grated (optional)
Directions
Melt/heat the butter or oil in the saucepan, add the garlic, and sauté until it starts turning brown, 2-3 minutes.
Pour in the veggie stock and tomatoes and bring to a boil.
Stir in the tortellini and cook – according to the directions on the package – until tender, about 3 (if fresh) to 10 (if frozen) minutes.
Add the spinach and basil and cook another minute or two. Sprinkle with optional cheese and serve.
Notes
If you don’t have any tortellini, you could make this with ravioli or even plain pasta.