Spinach-Tortellini Soup

This unique fall soup is a snap to make. Even kids will eat spinach when it is tossed into this hearty dish. Serve with a crusty, whole-grain bread and salad. Dinner is done!

Spinach-Tortellini Soup

1 T. olive oil

1 small onion, chopped

1 clove garlic, minced

8-10 cups chicken stock (or water with chicken soup base or bouillon, to taste)

10 ounces frozen, chopped spinach, thawed

14 ounces petite, diced tomatoes

1 T. dried basil

1 t. dried oregano

1/2 t. salt

one pound package refrigerated, cheese-stuffed tortellini

fresh grated parmesan cheese

In a large kettle, sauté onion in oil until tender.

And all the remaining ingredients except tortellini.

Simmer 20 to 30 minutes. Add tortellini and simmer 15 minutes more or until cooked.

Top with fresh grated Parmesan cheese for serving.

Delicious! Tastes great leftover too.