In my efforts to eat what we already own, I discovered an enormous package of cheese tortellini in the chest freezer we have in the garage. This recipe only uses about a third of that, but it’s a start, right?
Spinach and Tomato Tortellini Soup
3-1/2 cups chicken stock
1 10 oz. package frozen spinach
1 can diced tomatoes
8 oz. tortellini
coarse-ground white pepper
Bring the stock and spinach to a boil. Add tomatoes and reduce to simmer. Add tortellini and spices and cook for 10 more minutes, or until tortellini is tender.
Serve with Parmesan cheese.