YIELD: 2 servings

1 quart low chicken broth

1 1/2 cups fresh mini tortellini

2 cups fresh spinach

1/2 cup mozzarella, shredded

1/2 cup heavy cream

1-2 tablespoons chili oil

Bring the chicken broth to a simmer and add the tortellini.
Cook the tortellini until al dente (it will be sitting in the pot so it could easily overcook).
Turn off the heat and stir in the spinach and mozzarella. The heat will wilt the greens and melt the cheese. Stir gently so the cheese doesn’t clump.
Pour in the cream and drizzle over the chili oil and stir gently.
Season with salt to taste and serve in deliciously big ramen bowls.

***Tips: Great for a quick kitchen pantry fix when you have a hankering for something warm and carb-filled.