Italian Vegetarian Food - Tomato Garlic Soup with Tortellini

• 6 cups simple garlic broth
• (8 cups vegetable stock, or 8 cups of water and 2 cubes vegetable boulillon
• 3 T minced garlic - 1 large head
• 2 T olive oil
• 1/2 t paprika
• 1 sprig fresh sage
• 1 sprig fresh thyme
• several sprigs fresh parsley
• salt and pepper to taste

Saute garlic in olive oil and add boiling stock.
Stir in the paprika.
Tie the sprigs together to form a bouquet.
Simmer for up to 30 minutes for the most intense flavor.
Remove the bouquet and add salt and pepper to taste.)

2 cups undrained canned tomatoes or 4 medium fresh tomatoes 9 ounces fresh or frozen tortellini (filled with chopped greens such as endive, chard, escarole, spinich, kale or watercress - simmer 2 to 3 minutes until wilted)

In a saucepan bring the garlic broth to a simmer.
While the broth heats, chop the tomatoes.
Add the tomatoes to the broth, return it to a boil and simmer for 10 to 15 minutes.

** I always add more tomatoes (I've used 10 or more before) and I cook it all day.
The receipe says to cook the tortilini seperately, but I find that it cooks just fine in the soup and they get the flavor of the tomatoes all the way through.