Tortellini Stew with Spinach

• 16-oz. pkg. frozen tortellini
• 2 tsp. olive oil
• 3 to 4 cloves garlic, minced
• 10-oz. bag fresh spinach, stemmed and chopped, or 10-oz. pkg. frozen chopped spinach, thawed
• 28-oz. can diced tomatoes
• 1/2 tsp. dried oregano
• 1/4 tsp. dried basil
• 1/4 cup chopped fresh flat-leaf parsley
• Freshly grated Parmesan cheese (optional)

1. Bring large pot of lightly salted water to a boil.
2. Add tortellini, stirring to prevent sticking, and cook according to package directions until tender, about 15 minutes.
3. Meanwhile, in large saucepan, heat oil over low heat.
4. Add garlic, and cook.
5. Stir often, until golden, 1 to 2 minutes.
6. Stir in spinach, tomatoes, oregano and basil.
7. Increase heat to medium, and bring to a simmer.
8. Cook until heated through, stirring occasionally, about 5 minutes.
9. Drain tortellini well, then stir into tomato mixture along with parsley.
10. Season with salt and pepper to taste.
11. Serve in shallow bowls, sprinkled with Parmesan if desired.

frozen tortellini, olive oil, garlic, fresh spinach, tomatoes, oregano, dried basil, parsley, parmesan cheese

Taken from www.vegetariantimes.com/recipe/tortellini-stew-with-spinach/ (may not work)