Warm Tortilleni Soup

This is one of those simple and satisfying meals that will take barely any prep and work and is great for those busy days.  My only recommendation is to only make as much as you are going to eat and eat it soon after making.  Otherwise the tortilleni will continue to expand in the broth, so if you want leftovers like Joe so often does, just package thr broth separate from the tortilleni and mix together when cooking or heating up.  I usually just take the uncooked tortellini and add it to the broth and microwave it for 4 minutes as a leftover meal and it is great!

It is a wonderful soup even in summer due to it's lightness.  YUM!

Shopping List:
1) Refridgerated Tortellini Pasta

2) Fresh Spinach

3) 1 Can Italian Style Diced Tomatoes

4) Favorite Bakery Bread

5) Fresh Parm

6) 1-2 Tomatoes (Roma)

7) Fresh Basil

8) Minced Garlic

9) Large 16oz can of chicken broth

Optional: I also put peppers on the bread

***********************************************************************************
To Begin:
Start by preheating your oven to 350.

Slice up tomatoes and bread (I got cibatta, so it was already flat so I just added my ingredients to the top, if you got a loaf make individual slices).  On bread place a small bit of butter, minced garlic, basil and tomatoes and then cover with parmesan cheese.

Bake for about 10-15 minutes.

For Soup:
In a pot bring about 16oz of chicken broth, you can also do 8 oz broth and 8 oz water if you prefer.  Bring to a boil.

Once water is boiling add to it the can of tomatoes, BUT do not pour the can into it, because you do not want the juice going in as well.  Use a fork to add the diced tomatoes without the juice.  Then add your tortellini.  Cook for time on the package (mine said 8 minutes).  Once pasta is done pull the soup off of the burner and place into it 2 large handfuls of fresh and clean spinach.  Taste for seasoning (you usually don't need to add anything).

Scoop into bowls and top with fresh parm.  ENJOY!