Quick & Easy Tortellini Soup With Spinach And Tomatoes

• 2 (14 1/2 ounce) cans vegetable broth
• 1 (14 1/2 ounce) can diced tomatoes (do not drain)
• 4 cloves garlic, minced
• 4 ounces cheese-filled egg tortellini, dry
• 1 (10 ounce) package frozen spinach, chopped (no need to thaw or drain)
• 1 onion, chopped
• 1/4 cup red wine
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 tablespoons parmesan cheese, grated
• fresh ground black pepper, to taste

1. In a large pot, combine all ingredients except the tortellini and parmesan cheese.
2. Bring to a boil.
3. Reduce heat and simmer, covered, for about 20 minutes.
4. While the tomato and spinach mixture simmers, prepare tortellini according to the package.
5. Do not overcook- I prefer to undercook the pasta by a minute or two so it stays firm.
6. Drain.
7. Add tortellini to the tomato and spinach mixture and simmer for another 5 minutes.
8. Serve the soup in bowls, topped with the parmesan cheese.

vegetable broth, tomatoes, garlic, egg tortellini, frozen spinach, onion, red wine, oregano, basil, parmesan cheese, fresh ground black pepper

Taken from www.food.com/recipe/quick-easy-tortellini-soup-with-spinach-and-tomatoes-92364 (may not work)