2-inchpiece of rind of Grana Padano or Parmesan cheese
6ounces170 g fresh or frozen cheese tortellini
14ounces397 g canned diced tomatoes, with their liquid
10ounces284 g spinach, washed and stemmed; coarsely chopped if larger (thawed if from frozen)
8 to 10leavesbasil,chiffonade
grated Grana Padano or Parmesan cheese,for garnish
In the pot, melt the butter and sauté the chopped garlic until fragrant, about 2 minutes. Add the chicken broth and cheese rind and bring to a boil. Add the tortellini and bring back to a slow boil, cooking the tortellini until it’s about half done, about 5 minutes for frozen, less for fresh.
Add the tomatoes and liquid, reduce the heat and cook at a simmer until the pasta is tender, about 10 minutes. Add the chopped spinach and basil and cook until the leaves wilt, about 2 more minutes. Ladle into bowls and garnish with grated Grana Padano or Parmesan cheese.
Equipment4 to 5-quart heavy bottom pot with lid
You can find this recipe at https://andreasrecipes.com.