Extra virgin olive oil
2 cloves garlic, minced
32 ounces chicken stock
32 ounces vegetable stock
28 ounces diced tomatoes
4 ounces Speck Alto Adige IGP, finely minced
12 ounces water
1 cup fresh basil, chopped
1 / 2 cup fresh oregano, roughly chopped
2 cups baby spinach
10 ounces cheese tortellini
10 ounces sliced fresh cremini mushrooms
4 ounces Asiago Pressato DOP, coarsely grated
4 ounces Asiago D’Allevo DOP, coarsely grated
Equipment: 8 quart soup pot with lid, grater
Heat olive oil and garlic in soup pot over medium heat until garlic is fragrant.
Add stocks, tomatoes and 12 ounces of water. Bring to boil.
Add basil, oregano, spinach, Tortellini, mushrooms and coarsely grated Asiago Pressato DOP. Cook until Tortellini is done, approximately 10 minutes. More water or stock can be added to achieve desired consistency.
Garnish with freshly grated Asiago D’Allevo DOP.