Spinach Soup with Tortellini

INGREDIENTS

• 1 pound of fresh baby spinach

• 1 medium yellow onion, chopped

• 2 cloves of garlic, chopped

• 2 Tbls of extra virgin olive oil

• 1 Tbls of butter

• 1 quart of chicken broth or stock

• 1/2 tsp of fresh grated nutmeg

• 1/2 tsp of salt

• 1/2 tsp of fresh ground black pepper

• 4oz. of fontina cheese, diced

• 1 pound of cheese tortellini

  PREPARATION

• Thoroughly was the spinach and remove tough stems.

• In a large pot sauté the onions and garlic until tender.

• Add the broth and bring to a boil.

• Reduce heat to a simmer and carefully add the spinach

• Season with nutmeg, salt and pepper.

• Cook until the spinach is wilted.

• Add the tortellini and cook for another five minutes.

• Place the soup in bowls and top with fontina cheese.

  Serves 4 to 6 people.