1 quart plus 2 cups vegetable stock
9 ounces fresh cheese tortellini
1-1/2 cups fresh spinach leaves, well rinsed, shredded
1/4 cup fresh basil, chopped
3 Tbs. grated Parmesan cheese
Bring stock to a boil in a heavy saucepan over high heat. Add tortellini and cook 5 minutes. Stir in spinach and cook 2 minutes, until spinach is wilted and pasta is tender. Stir in basil and serve sprinkled with cheese.