Tortellini en Brodo 
This recipe appeared in Trader Joe’s Tuesday on 05 Aug 2008
2 quarts chicken broth
1 (16 ounce) bag frozen chopped spinach
3 peeled garlic cloves, thinly sliced
2 (9 ounce) packages fresh tortellini
Salt and pepper to taste
Freshly grated parmesan cheese
Pour the broth into a large saucepan or stock pot. Cover and bring to a boil over high heat. Remove cover and reduce to a simmer. Add the garlic slices and as much of the chopped spinach as you like. Continue simmering. Meanwhile, cook the tortellini according to the package instructions (cook al dente). When ready to serve, taste the broth and adjust the seasoning. Place the tortellini into serving bowls and ladle the broth over them. Top with the freshly grated parmesan and serve.
WI wine recommendation: We enjoyed our Tortellini en Brodo with a bottle of Cantina Gallura’s Canayli Vermentino Di Gallura, a crisp, dry white wine from Sardinia to complement the dish without overpowering it.
