Tortellini Soup

Ingredients

• 2 lb Roma tomatoes
• 1 1/2 Tbsp extra virgin olive oil
• 1 yellow onion finely chopped
• 6 cloves garlic, minced
• 10 cups low-sodium chicken broth
• 2 cups water
• 1 pkg. refrigerated three cheese tortellini
• Salt and freshly ground black pepper, to taste
• 1 tsp granulated sugar
• 6 – 9 oz fresh spinach, chopped
• 3 Tbsp chopped fresh basil
• 3/4 cup finely shredded Parmesan cheese, for serving

Directions

1. Bring a pot of water up to a boil, and have a medium mixing bowl ready with ice water. When the water is bubbling, lower the tomatoes in carefully and boil them until the skins are easy to remove, about 4 minutes. If any stubborn tomatoes still cling to their skins after you nick them, cut an "X" in the bottom, then give them about another minute in the water, just until the skins begin to lift.
2. Lift the tomatoes out of the hot water and let them cool on a cutting board; if you are in a hurry, chill them in the ice water instead. Slip off the skins, remove the seeds, cut the tomatoes into bite size pieces, and keep them aside.
3. In a pot, warm the olive oil over medium heat. Add the onion and cook until softened, about 5 – 6 minutes. Add the garlic and let it cook for 30 seconds more.
4. Pour in the chicken broth and sugar, then season with salt and pepper to taste. Bring the soup to a boil over medium-high heat.
5. When the soup is boiling, add the tortellini. Season again with salt and pepper to taste, and let it boil for 7 minutes, or longer if the tortellini package tells you to.
6. Stir in the tomatoes, spinach and basil, and cook just until everything is hot and the spinach wilts, about 30 seconds. Serve it warm, with Parmesan cheese over the top.