Tortellini And Tomato Soup With Rosemary

• 3 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 6 cups low sodium chicken broth
• 2 teaspoons chopped fresh rosemary or 1/2 teaspoon crumbled dried rosemary
• 12 12 ounces cheese-filled tortellini or 9 ounces fresh ravioli
• 3 cups chopped fresh spinach leaves or 10 ounces thawed and drained package frozen leaf spinach
• sea salt, to taste
• fresh ground pepper, to taste
• prepared pesto sauce or freshly grated parmesan cheese, for topping

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and saute five minutes or until softened. Add tomato, and cook 1 minute. Stir in broth and rosemary, and bring to a boil; reduce heat, and simmer, covered, five minutes. Add pasta, stirring to blend, and simmer five to six minutes more.
2. Add spinach, salt, and pepper. Simmer, stirring often, three minutes or until spinach is wilted and pasta is just tender,. Ladle soup into bowls, and sprinkle with cheese or stir in a spoonful of pesto.

olive oil, onion, garlic, tomatoes, chicken broth, fresh rosemary, tortellini, fresh spinach, salt, fresh ground pepper, pesto sauce

Taken from www.food.com/recipe/tortellini-and-tomato-soup-with-rosemary-267652 (may not work)