Spinach and Tortellini Soup

Ingredients

  • 1 teaspoon olive oil

  • 2 garlic cloves, minced

  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained

  • 3 cans (14-1/2 ounces each) vegetable broth

  • 2 teaspoons Italian seasoning

  • 1 package (9 ounces) refrigerated cheese tortellini

  • 4 cups fresh baby spinach

  • Shredded Parmesan cheese

  • Freshly ground pepper

Directions

  • In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, broth and Italian seasoning; bring to a boil. Add tortellini; bring to a gentle boil. Cook, uncovered, just until tortellini are tender, 7-9 minutes.

  • Stir in spinach. Sprinkle servings with cheese and pepper.

Recipe from TasteofHome