It actually got down below 60 degrees today, which means that along with getting our lawn mowed for the last time and putting away all the gardening stuff, I can harvest the basil from my window box. Not like this takes very long to do — I don’t get very good sun at the window box and the harvest is about 12 good leaves. So I can’t exactly make up a big batch of pesto or anything, but I can make up one of my favorite soups, a fast and fabulous clear-broth tortellini concoction with just that little hint of garlic and basil. I got it from an issue of “Fine Cooking” in 2001, and it’s so yummy I had to share. Hurry up and make it before the Nativity Fast gets here.

Garlicky Tortellini, Spinach & Tomato Soup (serves 2-3)

2 Tbs. butter

6-8 cloves garlic, chopped

4 cups (1 quart) chicken broth

8 oz. fresh or frozen cheese tortellini

14 oz. canned diced tomatoes, with their liquid

10 oz. spinach, washed and stemmed; coarsely chopped if large

8-10 leaves basil, coarsely chopped

Grated Parmesan cheese (optional)

1. Melt the butter in a large saucepan over medium-high heat. Add the garlic and saute until fragrant, about two minutes
2. Add the broth and bring to a boil
3. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh.
4. Add the tomatoes and their liquid, reduce the heat to a simmer, and cook just until the pasta is tender.
5. Stir in the spinach and basil and cook until wilted, 1-2 minutes.
6. Serve sprinkled with the grated cheese, if desired. Goes great with a little warm focaccia bread.

Enjoy!