4 to 6 servings

3 cups vegetable broth or chicken stalk
3 cups milk
9 ounces fresh tortellini (any tortellini works)
2 cups fresh mushrooms, sliced
1 medium red bell pepper, stemmed, seeded and diced
1-1/2 cups fresh spinach leaves, well rinsed, shredded
1/4 cup fresh basil, chopped
3 Tbs. grated Parmesan cheese
2 tsp. black pepper
2 Tbsp. roux

Bring stock and milk to a boil in a soup pot over high heat. Add tortellini and cook 5 minutes. Stir in roux, spinach, mushrooms, bell pepper, basil, black pepper and cook 2 minutes, until spinach is wilted, bell pepper and pasta are tender.