Soup Friday: Garlic Broth with Spinach and Tortellini

Garlic broth is a Moosewood Cookbook recipe that I have been making for years.  It’s easy to make and starts with vegetarian broth (homemade, boxed or in cubes….whatever I have on hand).  I bring 4 cups of that to a simmer and then add 6 cloves of minced garlic.  I let it simmer for 20 minutes and then use it as a foundation for whatever else I wish to make.  

The broth keeps in the fridge for several days .  When you are ready to eat it, warm it up and then get creative.  For mine, I added the hot broth to a bowl of fresh spinach leaves and cheese tortellini that I had cooked separately.   Warm, comforting, and delicious on a cold winter evening.

The broth is versatile and can be the foundation for other soups as well.  It can be mixed with a can of diced tomatoes, pasta, and cannellini beans.  I’ve made it with fresh spinach, tomatoes, and pasta.  I’ve also served it with carrots simmered in the broth with pasta and beans.  Basically, the broth is a base for many warm, winter soups.  Cook some up!