Beef Tortellini soup

We've had a wonderful break in temperatures with it being in the low 70's and dry. So, of course, it's soup weather! (I could eat soup every day and never tire of it)

Beef Tortellini Soup

Place the following ingredients in a roasting pan and roast at 425 degrees for about 20 minutes:
Beef Neck Bones (or other meaty soup bones)
2 large carrots
2 stalks celery
5 cloves garlic
1 large onion, quartered
( This gets a lot of the fat to drain out of the beef bones and deepens the flavors of the veggies)

Place the roasted ingredients in the bottom of a heavy stock pot and add:
2 bay leaves
12 whole peppercorns
a handful of parsley
one cube Knorr beef boullion
a slug of red wine (I like merlot)

Bring to a boil and simmer for five hours. Drain through a colander and then through cheesecloth. Return stock to boil, adding your choice of soup fixins. This time I used:

carrots, cubed
celery, sliced
1/2 onion, chopped
one can of tomatoes, drained
1 pkg. frozen spinach, thawed and drained

Cook until the veggies are tender.

Cook one half package of frozen beef tortellini separately. Drain.

To serve, place as many tortellini as you'd like in the bottom of your bowl and then ladle the soup over the top. (this keeps the pasta the texture of pasta, instead of mush)
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Salad made of mixed baby greens, garden tomatoes, cucumber, green onion, and balsamic vinagrette
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Italian bread from Breadsmith