• Large saucepan
• Wooden spoon

• 2 T butter or olive oil
• 6-8 cloves garlic, minced
• 4 c vegetable stock
• 6 oz tortellini (cheese, mushroom...; fresh or frozen)
• 1½ pounds of tomatoes, chopped
• 10 oz spinach, washed, stemmed, and chopped
• 10 basil leaves, washed and chopped
• ¼ c Parmesan cheese, grated (optional)

Pour in the veggie stock and tomatoes and bring to a boil.

Stir in the tortellini and cook – according to the directions on the package – until tender, about 3 (if fresh) to 10 (if frozen) minutes.

Add the spinach and basil and cook another minute or two. Sprinkle with optional cheese and serve.