3 cups water
2 14.5 ounce cans diced tomatoes (seasoned if you want)
1 cup red wine (white Zinfandel will work in a bind)
2 chicken bouillon cubes
1 teaspoon minced garlic (or garlic flakes)
1 teaspoon oregano
1 teaspoon basil
1 pound dried tortellini
1 package frozen spinach (10 oz)
grated or shredded Parmesan cheese for garnish

In a large stock pot, bring 2 cups of water and 2 cans of diced tomatoes to a simmer. To the simmering pot, add 1 cup of water, 1 cup of wine and 2 chicken bouillon cubes. Stir until the cubes dissolve. Add garlic, oregano and basil and stir.

Add tortellini. Cook to manufacturer's instructions.

While tortellini cooks, zap the frozen spinach in the microwave for 2 to 3 minutes. Don't cook it thoroughly, just soften it. Drain off any liquid.

Two minutes before the tortellini is done, add spinach to pot and stir. Garnish with a bit of Parmesan and serve.

Goes well with warm, flaky bread

Submitted by: Katie McKoy