Wood Family Vineyards

Tomato Spinach Tortellini Soup

Tomato Spinach Tortellini Soup with Zinfandel

3 Cups Water
2 14.5 ounce cans diced tomatoes
1 cup 2009 Zinfandel, Hansen Ranch
2 vegetable bouillon packets
1 teaspoon minced garlic
1 teaspoon oregano
1 teaspoon basil
1 pound fresh cheese tortellini
16 ounces fresh chopped spinach
Grated or shredded Parmesan Cheese for garnish
Bring 2 cups water and diced tomatoes to simmer. Add 1 cup water and 1 cup wine and vegetable bouillon. Stir to bouillon dissolves. Add garlic, oregano and basil. Stir. Add tortellini and cook to manufactures instructions. Two minutes before tortellini is done…add spinach to pot and stir. Garnish with a bit of Parmesan and serve.