I am pleased to report that we now have a fully functioning kitchen. We cleaned all weekend -- cabinets, counter tops, floors -- and have successfully fought the plaster dust and won -- at least in this one room. It is cooling down here. A high of 76 today. I know. For those of you in cooler northern climates you think I'm nuts to call 76 cool, but believe me -- it is! No humidity. We can open the windows and doors and think about making some soup.

I have canceled most of my magazine subscriptions (there's that clutter thing again). However, I continue to take my favorite cooking magazine: Fine Cooking published by the Taunton Press. They have special editions throughout the year and the recipe I want to share with you is from 101 Quick And Delicious Recipes published Fall 2003.

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It is called Garlicky Tortellini, Spinach And Tomato Soup and is so quick, easy, pretty and tasty it's almost a sin! The recipe says it serves two to three although Mr. Dragon and I can get two good meals from this recipe with a little left over. If you have tortellini in your freezer, a hunk of Parmesan cheese, and a can of diced tomatoes on the shelf, all you'll need to do is pick up a bag of spinach and a bunch of basil (or raid your garden) on the way home for this terrific soup. It takes just minutes to pull it all together.
2 Tbs. unsalted butter (I use olive oil.)
6 to 8 cloves garlic, chopped (I also add onion - to your taste.)4 cups (1 quart) homemade or low-salt chicken broth (I use vegetable broth.)6 oz. fresh or frozen cheese tortellini (I am especially fond of Buitoni Portabello Mushroom & Cheese Tortellini.)14 oz. canned diced tomatoes, with their liquid10 oz. spinach, washed and stemmed; coarsely chopped if large8 to 10 leaves basil, coarsely chopped (I don't use as much basil -- to your taste.)Grated Parmesan cheese, preferably parmigiano reggianoMelt the butter in a large saucepan over medium-high heat. Add the garlic (and onion) 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. How about rosemary and olive bread and a small salad to make the meal complete?! Enjoy!