Tortellini and Spinach in Garlic Broth

Ingredients

2 tablespoons olive oil
5 cloves garlic, minced
3 cups water
3 cups canned low-sodium chicken broth or homemade stock
1 1/2 teaspoons salt
1 pound fresh or frozen cheese tortellini
1 pound spinach, stems removed, leaves washed well (about 2 1/4 quarts)
Grated Parmesan, for sprinkling

In a large pot, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the water, broth, and salt and bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh or 12 minutes for frozen. Drain.
Add the spinach to the soup and cook until just wilted, about 1 minute. Stir in the tortellini. Serve the soup sprinkled with grated Parmesan and pass more of the grated cheese at the table.

Notes

Variations

• Substitute one quart of shredded escarole for the spinach.

• Use meat- or cheese-filled ravioli instead of the tortellini.