Tortellini, Spinach & Tomato Soup

If you have tortellini in your freezer, a hunk of Parmigiano-Reggiano in the fridge, and a can of diced tomatoes on the shelf, all you'll need to do is pick up a bag of triple-washed spinach on the way home for this terrific soup.

2 Tbsp. unsalted butter 1/2 medium onion, diced 1-2 cloves garlic, minced 6 cups chicken stock 14 oz. frozen cheese tortellini 1 14-oz. can diced tomatoes, with liquid 5 oz. pkg. baby organic spinach, coarsely chopped Freshly grated Parmigiano-Reggiano Melt 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 about 5 minutes until pasta is almost tender.  Add the tomatoes and their liquid, reduce the heat to a simmer and cook until pasta is tender.  

Stir in the spinach and cook until wilted, 1 to 2 minutes.  Serve sprinkled with the grated Parmigiano-Reggiano.