I made this soup at the last minute one day when I had some leftover spaghetti sauce and an eggplant in the crisper that was about to see it’s last day. It turned out to be absolutely delicious. Even the kids, who protested a purple egg-shaped vegetable, had to admit that they enjoyed this soup. Pair it with some crusty bread and you have the perfect meal.

3 Tbsp extra virgin olive oil

1 eggplant, chopped into 1/4-inch cubes

3 cloves garlic, finely chopped

4 cups chicken (or veggie) broth

1 large can (28 oz.) can crushed tomatoes

2 cups spaghetti sauce*

1 pound tortellini

1/c cup chopped spinach, with all liquid squeezed out.

Salt, pepper, and Italian seasoning to taste

In medium pot, sauté the eggplant and the garlic in the olive oil. Season with salt and pepper and cook until softened, about five minutes or so. Add the broth, tomatoes, Italian seasoning, and spaghetti sauce (*you can leave out the spaghetti sauce, but I usually have a bit left over in a jar in the fridge so I always add some for taste). Bring to a slow boil, add the tortellini, and cook until tender, about five minutes. Stir in the spinach and serve. For extra yumminess, top with grated parmesan cheese.

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