INGREDIENTS

• 1 32-ounce box of vegetable broth (preferably organic)
• 1 24-ounce jar of marinara sauce (recommended: Mario Batali, or other San Marzano tomato sauce)
• 1 20-ounce package (or 2 10-ounces packages) of cheese or cheese-and-spinach tortellini from the refrigerator or freezer section
• Salt and pepper

TOPPINGS

• Crushed red pepper flakes (optional)
• Chopped fresh basil (optional)
• Freshly grated Parmesan cheese (optional)

PROCEDURE

Put the vegetable stock and marinara sauce in a large pot with a lid.  Turn the heat to medium-high, and bring the mixture to a boil.  Add the tortellini, and cover the pot again.  Cook just until the tortellini float to the top of the broth, about 3 minutes.  Season the soup with salt and pepper to taste, and garnish with spicy pepper flakes, fresh basil, and/or Parmesan cheese.  Seriously, that's it.