Fran Rapp served this to us when we visited in Spring 2007.
4 cups chicken stock
2 cloves garlic, mashed
2 packages tortellini (cheese and roasted garlic is good)
2 cans stewed tomatoes
2 packages fresh spinach
Sauté the garlic.
Boil the tortellini according to package instructions. Drain.
Add chicken stock, two cans stewed tomatoes and 2 packages spinach.
When hot, serve immediately.