Roasted Cherry Tomato And Spinach Tortellini Soup

• 5 3/8 cups cherry tomatoes
• 1 1/2 tablespoons extra-virgin olive oil
• 1 onion finely chopped
• 2 cloves garlic minced
• 4 1/4 cups low sodium chicken stock or vegetable stock for a vegetarian option
• 1 cup water
• 1 1/8 pounds refrigerated tortellini
• 1 teaspoon sugar
• 8 1/3 cups baby spinach fresh
• 3 tablespoons fresh basil chopped
• grated Parmesan Finely, or pecorino, to serve

1. Preheat your oven to 210u0b0C/410u0b0F or set the broiling position.
2. In a bowl, toss the tomatoes with a little olive oil.
3. Spread in one layer in a baking dish and bake for about 30 minutes.
4. Heat the olive oil in a saucepan over medium heat.
5. Add your onion and garlic and saute until soft, about 3 to 5 minutes.
6. Add the chicken stock and water and bring to a boil.
7. Once the stock boils, add the tortellini, season with salt and pepper and boil as directed on the package.
8. Stir in the sugar, tomatoes, spinach and basil, and cook until the spinach wilts.
9. Serve warm topped with Parmesan or pecorino.

cherry tomatoes, extravirgin olive oil, onion, garlic, chicken, water, tortellini, sugar, baby spinach fresh, fresh basil

Taken from www.yummly.com/recipe/Roasted-Cherry-Tomato-And-Spinach-Tortellini-Soup-1671771 (may not work)