Soup Sunday

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Spinach, Tomato, and Tortellini Soup
makes enough for 4

4 small cioppino onions, chopped
5 cloves of garlic, smashed
6 ripe medium-sized tomatoes, chopped
10 - 12 cups chicken stock
1 package of ricotta and spinach tortellini
6 cups fresh spinach leaves
olive oil
salt
crusty bread

1. In a pot, heat the olive oil over medium-high heat.
2. Add the chopped onions and a very small sprinkling of salt. Sauté the onions. When they begin to turn translucent, add the garlic and cook until the onions are very soft, almost caramelizing.
3. Add the tomatoes and cook for a minute or two, until the tomatoes are soft and release their juices.
4. Add the chicken stock. If the broth is too thick, adjust with hot water. Increase the heat and bring to a boil. Reduce heat and simmer for 10 - 15 minutes. Season with salt, if necessary.
5. Increase the heat and return the soup to a boil. Add the tortellini and cook for as long as directed on the package, until the tortellini are al dente.
6. Turn off the heat and add the spinach, stirring until the spinach is cooked but still vibrant green. Serve hot immediately, with crusty bread.

Note: ingredient amounts for savory recipes like this one on this blog are approximate. Please use your judgment and tastes regarding salt and flavoring amounts.