Quick Tortellini Soup

This is the first recipe I've improvised in a long time, especially since I'm trying to get some use out of all the cooking magazines I keep buying. It's very quick, simple, and delicious, exactly what's needed for a weekday night.

Tortellini Soup (for 4):

4 c. chicken broth (if you want to go vegetarian, replacing with vegetable broth will do so)

1 large package of tortellini

1 tbsp olive oil

2 cloves garlic, diced

1/2 c. diced shallots or onions

1/2 c. diced tomatoes

4 generous handfuls of washed, chopped spinach

1/4 c. white wine

1 tsp. sea salt (or to taste)

generous pinch of pepper

For the croutons:

eight slices of day-old baguette

enough olive oil to brush over the tops of each slice

pinch of parmesan cheese per slice (about 1/4 c.)

1. Preheat oven to 300'C. While it does that, heat olive oil in large, heavy pot.

2. Add shallots to the oil, cook until beginning to turn translucent. Add garlic and cook a minute longer.

3. Deglaze pot with white wine; cook down for a minute.  Add broth and simmer for another minute. While it does so, prepare the croutons: place each slice of bread on a baking sheet. Brush the top of each with a bit of olive oil, then add a pinch of parmesan cheese. Place into the preheated oven.

4. Add tomatoes to the broth. Simmer another minute, then add the tortellini. Cook according to the time indicated on the packaging.

5. Taste the broth. Add the salt, adjusting to taste, then add the pepper. Take the soup off of the heat and add the spinach immediately and all at once, stirring in thoroughly.

6. Ladle soup into four bowls. Remove croutons from the oven (they should be crisp and lightly golden brown) and place two atop the soup in each bowl. If desired, garnish with a bit of extra parmesan.

Enjoy!

Note: this soup makes tasty leftovers, too!