32 oz. veggie stock
9 oz. Fresh cheese tortellini
6 oz. Bagged baby spinach
Parmesan cheese

Bring the stock and 1 cup water to a boil. Reduce heat and add the tortellini, let it simmer until the tortellini is tender. Stir in the spinach and cook it’s wilted. Season with salt and pepper to taste. Ladle soup into 4 bowls, and grate parmesan on top.