Tortellini and Vegetable Soup

A nice package of cheese-stuffed tortollini, boiled a few minutes to cook.  Drain, then I added about 2 tablespoons of garlic-infused olive oil, a squirt of basil (looks like a toothpaste tube, I keep it in the freezer), and a big fistfull of fresh baby spinach.  Stir that around, and serve after the spinach is wilted.  It was good! 

I served this with homemade vegetarian vegetable soup, made from leftovers in the fridge: pesto pasta shells, frozen mixed vegetables, a half-jar of spaghetti sauce, about a third of a cup of refried beans, water, sea salt.  The pesto in the shells made it just right.  Tasted almost exactly like my favorite can soup, Campbell's Vegetarian Vegetable, but looked a little creamy from the beans.

diners: Mark, Marty, David, Audrey