Holy Cross Tortellini Soup

For the Students at the College of the Holy Cross, the winter months bring bitter cold weather to beautiful Mount St. James. Nothing warms the body like a hot bowl of soup. This super simple tortellini soup recipe is as satisfying as it is delicious. Serve it with a loaf of warm bread or rolls with butter.

Holy Cross Tortellini Soup

Serves 4

2 tablespoons unsalted butter

1/2 cup chopped tomatoes

2 garlic cloves, chopped

2 teaspoons Kosher salt

1 32-ounce of canned or boxed chicken stock (Use Kitchen Basics if you can find it)

1 9-ounce package of fresh cheese tortellini

2 cups fresh baby spinach

Container of freshly grated Romano cheese

Loaf of Italian or French bread or rolls

In a large pot, melt butter over medium heat. Add tomatoes and stir for 2 minutes until tomatoes get soft. Add chopped garlic and sauté for one more minute. Add the Kosher salt and stir. Add the chicken broth or stock and bring to a boil. When liquid is bubbling, add tortellini and cook until the tortellini comes to the surface of the broth. Shut off the stove. Add the spinach into the hot broth and stir until it wilts. Serve in large bowls and top with lots of grated Romano cheese. Serve with crusty bread.