Here's how to make a delicious tortellini soup.
1 onion, chopped
8 ounces mushrooms, cut into chunks
1 clove garlic, minced
1 pound roma tomatoes, cut into chunks (or home canned)
1 Tbs. olive oil
6 cups stock (home made vegetable stock, if you have it)
1 package fresh tortellini
6 ounces baby spinach (you can also use chard or beet leaves)
3 Tbs fresh basil, chopped
Heat the olive oil in a soup pot. Add the onions and garlic, and saute for a few minutes until they start to soften. (Okay, I just saute them while I am cutting up the mushrooms.) Add the mushrooms, and saute for a few minutes until they start to cook. (Or for however long it takes to chop the tomatoes.) Add the tomatoes, and stir until they start to soften. Add the stock and bring to a boil. Add the tortellini. Let the stock come to a boil again, then simmer for 7 minutes. Add the spinach and basil, and cook a few minutes longer until the spinach wilts.
Sprinkle some Parmesan cheese to serve, if you want.
This is a vegetarian version of a recipe that my daughter learned at cooking camp many years ago.