We like to make a simple tortellini soup when we're low on funds. Here's the recipe:
Heat 2 Tbsp olive oil in the bottom of a Dutch oven. Add 2-3 cloves of garlic, minced. Let it soften a bit.
Then, add a 48 oz. can of chicken broth and a couple of tablespoons of Minor's chicken base, if you have it. Stir.
While the broth is coming to a simmer, I add a whole 28 oz. can of stewed tomatoes, juice and all. You can chop the tomatoes up beforehand,if you like.
After the stewed tomatoes go in, I add half of a 10 1/2 oz. package of chopped spinach. Just go ahead and take a cleaver and cleave the package in two. Watch your fingers!
Add the frozen half-brick, after carefully removing the wrapping, of course.
Now, let everything in the pot come to a good simmer. That's when I add a package of Buitoni "Chicken and Proscuito" tortelloni (use whatever kind of you like, though) and cook according to package directions.
When it's all done, ladle some into a bowl and top with freshly grated Parmesan cheese. Buon appetito!