Q.E.D. Soup (Quick, Easy, Delicious)

1 quart chicken or vegetable stock (or, if have turkey stock from the Thanksgiving turkey bones sitting in your freezer, use that)
12 frozen raviolis or tortellini
1 cup spinach leaves
1/4 cup chopped onions
3-4 sliced mushrooms
Some leftover pieces of sausage or chicken (optional)
Grated Parmesan cheese

Sauté onions and mushrooms in a little oil in a saucepan until translucent and soft. Add stock.

Heat until simmering – do not let it come to a hard boil. Add ravioli or tortellini and spinach leaves.

Simmer about 15-20 minutes, until pasta is cooked. Serve, and top each bowl with a handful of Parmesan cheese. All quantities are adjustable to taste.

Serves 3-4 people

By Deb Siner