Easy Peezy Cheese Tortellini Soup

This is a quick 'semi homemade' recipe I concocted with a certain friend and co-worker in mind. She's a busy mom taking care of two elementary school aged kids, who works part time, AND goes to school full time! On top of that, she's always there for her friends and family, is active in her church, community, and school sports and is just a really terrific person all around. So Lisa, this one's for you, and it only takes 15 minutes!

RECIPE:
Vegetarian Cheese Tortellini Soup
serves4

• 4 c vegetable stock (I like Imagine's no chicken broth) plus 1 c water and 1/2 tsp kosher salt
  
• 1 9 oz package of fresh cheese tortellini (found in the dairy section of most supermarkets)
• 1 handful of pre-cut carrot matchsticks
• 2 handfuls of baby spinach, roughly chopped
  
• a sprinkling of pre-shredded parmesan cheese and fresh ground black pepper

• bring the stock, water, and salt to a boil in a large pot, add the carrot, then add the tortellini and cook according to package directions until tender (about eight minutes)
  
• meanwhile, put 1/2 a handful each of the chopped baby spinach leaves into the bottom of 4 bowls
• top the spinach in the bowls evenly with the hot broth and tortellini, sprinkle each with the cheese and freshly ground black pepper

PS - I brought this soup in for Kelly and she really liked it - it's kind of like an Italian style vegetarian won-ton soup, without the msg.