It’s often been said that garlic is an acquired taste. And generally when it comes to the pungent member of the allium family, you either love it or hate it.
I’m in the love it camp. The more garlic, the better. In fact, I sometimes go out of my way to find recipes that contain. However, I have to be careful in my choices.
Therese likes garlic, but only in smaller quantities, because she doesn’t wan to overpower her co-workers or students at school with bad breath. So, when I cook something that calls for garlic, the amount usually is scaled back a bit.
Today, I’m making the following tortellini, spinach and tomato soup recipe, which we’ve sampled in the past. It calls for six to eight cloves of garlic, which gets cut to one or two, in order to preserve my marriage.
The soup is incredibly easy to make, and served with some crusty bread, it makes a delicious lunch or dinner.
Garlicky Tortellini, Spinach and Tomato Soup
2 tablespoons unsalted butter
6 to 8 cloves garlic, chopped
4 cups (1 quart) homemade or low-salt chicken broth
6 ounces fresh or frozen cheese tortellini
14-ounce can diced tomatoes, with their liquid
10 ounces spinach, washed and stemmed; coarsely chopped if larger
8 to 10 leaves basil, coarsely chopped
Grated Parmesan cheese, preferably Parmigiano Reggiano
Melt the butter in a large saucepan over medium-high heat. Add the garlic and saute until fragrant, about 2 minutes. Add the broth and bring to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh. Add the tomatoes and their liquid, reduce the heat to a simmer, and cook just until the pasta is tender. Stir in the spinach and basil and cook until wilted, 1 to 2 minutes. Serve sprinkled with the grated cheese.
Yield: Serves 2 to 3.