Tortellini Soup with Prosciutto and Spinach
Serves 10

Ingredients:
2 Tablespoons best-quality olive oil – stock
¼ slab prosciutto de Parma(the deli person can cut this), cut into small dice – $2.79
3 large shallots ( a heaping ½ cup), finely diced – $0.98
4 green onions (scallions), white and green parts chopped – $0.99
2 cloves garlic, minced – stock
1 Teaspoon each dried oregano and dried basil – stock
¼ Teaspoon red pepper flakes – stock
12 cups homemade or low-sodium chicken stock – $7.50 (if using packaged)
4-5 cups (about ¼ lb.) fresh baby spinach, coarsely chopped – $1.69
14 oz. bag frozen cheese tortellini – $2.99
grated Asiago or parmesan cheese – stock
salt and freshly ground pepper to taste
Grand Total Assuming a Well-Stocked Pantry and using store-bought broth: $16.94
Total Per Serving: $1.69

Directions:
1. Heat the olive oil in a large stockpot, over medium-high flame. Sauté the prosciutto until beginning to brown, stirring frequently, about 5 minutes.

2. Add the shallots, scallions, garlic, dried herbs, and red pepper flakes. Continue sautéing an additional 5 minutes or until the shallots are golden.

3. Pour in the chicken stock and bring to a boil. Add the tortellini and simmer until the pasta is al dente, about 4 minutes.

4. Toss in the chopped spinach and simmer until wilted, about 3 or 4 minutes. Correct the seasoning with salt and pepper.

5. Serve with freshly grated cheese, if desired.