Before you start:

You can use beef broth or stock (or a combination).  I prefer stock because I often make it myself and can control the ingredients, including the salt, a little more than the store bought version.

I unabashedly used meat straight from the deli counter.  Having said that, I must also say I chose the very best looking roast beef I could find.  You’ll only be using a few thick slices so don’t scrimp here.

Be sure to add the tortellini just before you serve.  If it sits in the broth too long it will become mushy.

The ingredients:

• 6 cups beef stock
• 2 cups water
• 1 cup onion, finely chopped
• 2 cloves garlic
• 2 tablespoon olive oil
• 2 ribs celery, finely chopped
• 1 tablespoon dried rosemary
• salt and pepper to taste
• 1 box chopped frozen spinach
• 3 thick slices roast beef, cut into small pieces
• 1 package dried tortellini (WHAT SIZE????)

The method:

1. Heat oil in bottom of large pot over medium heat.
2. Add onion and cook a couple of minutes.  Add celery and garlic.  Cook until soft (about 7 min).
3. Add rosemary, stock, spinach, and beef.  Bring to a boil and then reduce to simmer.  Continue simmering for 20-30 minutes.
4. In a separate pot, cook tortellini according to instructions, but stop a bit short of al dente by shaving off a minute or two of cooking time.
5. Before serving, add tortellini to soup and cook just a minute or two more.
6. Garnish soup with a bit of freshly grated parmesan.