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.