This first recipe in my {made for dinner} series is as easy as it is tasty, and perfect for a time-crunched weeknight. It's one of the first recipes we made from The Scramble and has been one of our go-to dinners for the past 3 years. Here's what you'll need:
- 1 Tbsp. olive oil (not pictured)
- 1 tsp. minced garlic (about 2 cloves)
- 32 oz. chicken or vegetable broth
- 9 oz. regular or whole wheat cheese tortellini
- 15 oz. diced tomatoes with their liquid
- 1/4 tsp. black pepper
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 3 cups baby spinach
- 1/4 cup shredded Parmesan cheese, or to taste
In a large saucepan, heat the olive oil over medium-high heat. Saute the garlic for one minute, then stir in the broth. Bring it to a boil, then add the tortellini, tomatoes, pepper, basil, and oregano.
Reduce the heat to keep it at a low boil for 7 minutes, then add the spinach. Simmer it for 2 more minutes, then remove it from the heat and serve it immediately, topped with Parmesan cheese.
Prep + cook time = 20 minutes
Servings = 4 (approximately 254 calories per serving)