Gerald Cefola of Oakland sent this week's "fast, tasty and nourishing recipe. I gave it to a lot of working couples, and they told me that the first one home made it." Lower salt broth may be substituted.

Hearty Tortellini Soup

• 2 cloves garlic, crushed
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• 1 tablespoon butter
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• 2 to 3 (13³/₄ ounce) cans College Inn chicken or beef broth
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• 8-ounce package fresh or frozen cheese tortellini
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• 10-ounce package fresh or frozen spinach, thawed
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• 16-ounce can stewed tomatoes, undrained and coarsely, chopped
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• Grated parmesan cheese

• In large saucepan, over medium-high heat, cook garlic in butter 2 to 3 minutes. Add broth and tortellini, heat to a boil. Reduce heat; simmer 10 minutes. Add spinach and tomatoes; simmer 5 minutes more. Serve topped with cheese.

  Have a quick recipe to share? Send it to Arlene Burnett, Pittsburgh Post-Gazette, 34 Blvd. of the Allies, Pittsburgh PA 15222 or aburnett@post-gazette.com.
  First published on July 23, 2008 at 12:00 am