2 tsp. olive oil
1/2 cup chopped onion
2 cloves minced garlic
3 1/2 cup stock or broth (chicken or vegetable)
1 can diced tomatoes (undrained)
1 1/2 tsp. dried basil
10 oz. frozen spinach
2 cups tortellini
Saute onion and garlic in olive oil. Add stock, tomatoes with juice and basil. Bring to simmer and add spinach and tortellini. Cook until tortellini are done. Serve topped with grated parmesan.
There are few recipes I find to be as simple and satisfying as this one.
This post is part of today's Pennywise Platter at The Nourishing Gourmet.