After being sick all week, I have put little thought into cooking, or food in general. The classic remedy for getting better is “grandma’s chicken noodle soup.” I’ve never been a huge fan of chicken noodle, so instead I made Tortellini soup. It isn’t heavy, so it is the perfect thing to eat while battling a sensitive stomach.

This soup, however, is not good only when you’re feeling sick. It’s perfect after a cold day in the snow, or just  a cold day. There’s nothing like, after freezing outside, being welcomed into the kitchen by a saucepan on the stove filled with bubbling soup and lifting the top off the pan to be warmed with a cloud of steam and the smell of garlic. It tastes amazing after a long day of skiing, so if you plan on skiing over February break, I suggest you bring a batch of this soup to heat up after a long day in the snow.

Ingredients
1 Tbsp butter
4 garlic cloves minced
3 141/2-oz cans chicken broth
1 9-oz pkg cheese tortellini
¼ cup grated Parmesan
1 141/2 oz can of stewed tomatoes
½ bunch of spinach, stemmed
6 basil leaves, chopped, or 1 tsp dried, crumbled
add additional grated Parmesan if desired

Melt butter in heavy large saucepan over med. heat. Add garlic and saute 2 minutes. Stir in broth and tortellini. Bring to boil. Reduce heat. Mix in ¼ cup Parmesan. Season with salt and pepper. Simmer until tortellini are just tender, about 5 minutes. Stir in tomatoes, spinach and basil into soup. Simmer 2 minutes. (Use less garlic if tortellini has garlic in it.)

Enjoy!