Sick day soup

Dinner tonight was an old favorite straight from the freezer stash. What with the return to school, doctor appointments and another pharmacy run, supper had to be quick. Fortunately, I tripled a batch of Kelsey Banfield's sick day soup during the last family cold outbreak and had dinner in the bank, so to speak. I do this with most soups I make. It's a hot, homemade meal with no stress, just thaw and serve with bread.

Tomato Tortellini Soup

2 T olive oil
3 cloves chopped garlic (I use 3/8 t garlic powder)
1 medium onion, chopped
4 c chicken broth
2 t Italian seasoning
9 oz fresh cheese tortellini
28 oz crushed tomatoes with juice
8 oz baby spinach, chopped

Salt & Pepper to taste
Grated Parmesan or Asiago cheese

1. In a deep, heavy bottom pan, heat olive oil. Add garlic and onion. Saute until onion is wilted.
2. Add chicken broth and italian seasoning.
3. Bring contents to a boil and add tortellini.
4. Boil until pasta is cooked through, lower heat, stir in tomatoes and simmer for 10-15 minutes or until soup reaches the desired consistency.
5. Add spinach and cook until wilted.
6. Season with salt and pepper; serve with grated cheese and crusty bread.

This freezes very well. I've also made it with cheese ravioli in place of the tortellini. You can find the original recipe from Kelsey Banfield at www.thenaptimechef.com.