Tortellini in Spinach and Tomato sauce

I know, in Italy Tortellini is usually served in brodo (in broth) and mine is in a tomato 'soup.'

I like it, particularly with spinach and ricotta tortellini.  There's onion and spinach in the soup and the selling point,  we cook the totellini in the liquid thus it's a one pot dish.

Bonus Points for efficiency here.

Ingredients (2):

1 small or medium onion, chopped

1/4 tsp chilli flakes, optional

1 400g tin of tomatoes

1 cup of frozen leaf spinach (or 100g fresh spinach)

400 or 500 ml of vegetable stock (measured in the tomato tin)

1 TBSP Olive oil

Salt flakes (pinch or 1/2 tsp) and pepper (1/8 tsp)

2 or 3 TBSP yogurt or cream

2 or 3 TBSP grated parmesan or pecorino to serve

Method:

Cook onion in olive oil until soft, 5 minutes.  Optionally add chilli.

Add tomatoes, vegetable stock, salt and pepper.  Cook around 5 minutes until reduced.

Add spinach, cook a few minutes more.

Poach your Tortellini in the tomato broth.

Stir in cream or yogurt.

Serve in bowls with grated cheese.

Tip:

You can omit the stock and cook the tortellini separately then serve it with the tomato sauce.  

Another vegetarian pasta suggestion:

Loïc's reclining monks with spinach