Instructions: "Spinach, tortelloni and just a touch of sherry turn a simple tomato base into an extraordinary soup."

PANTRY: Substitutes for wine: apple juice, pear juice, white grape juice, broth or water
In a 2-cup glass measuring cup, combine the onions, garlic and sherry or juice. Cover with wax paper and microwave on high power for 2 minutes or until the onions soften. Set aside.

In a large pot combine the broth and Italian seasoning. Bring to a boil over medium-high heat.

Add the tortelloni. Cover and simmer for 5 minutes.

Stir in the tomato sauce, spinach, pepper and onion mixture. Cover and simmer for 15 minutes. Taste the soup; if it seems acidic, add the sugar.

Serve sprinkled with the Parmesan.

Hands on: 10 minutes

PAThs variation: Use fresh spinach, chopped. Add peppery greens in season: such as chopped 1/2 bunch of watercress; or some arugula. Or add a handful of a mild cabbage, like napa, shredded. Garnish with a spoonful or two of chopped redgala apple, celery, avocado and cilantro; or tomato, red onion and fennel; or other relish made from fresh vegetables and fruits.

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