Tortellini In Tomato Broth

• 1 (14-ounce) can vegetable broth
• 1 cup water
• 1 (14.5-ounce) can diced tomatoes with balsamic vinegar, basil, and olive oil
• 1/4 cup dry white wine
• 1 (9-ounce) package refrigerated cheese-filled tortellini
• 2 cups baby spinach leaves
• 1/2 cup fresh basil leaves
• 1/4 teaspoon freshly ground black pepper
• 8 teaspoons preshredded fresh Parmesan cheese

1. Combine first 4 ingredients in a large saucepan; bring to a boil. Add tortellini; cook, uncovered, 5 minutes. Remove pan from heat. Place spinach and basil in pan over broth mixture; cover and let stand 2 minutes or until spinach and basil wilt. Stir spinach, basil, and pepper into broth.
2. Ladle pasta and broth into bowls; top each serving with 2 teaspoons Parmesan cheese.

vegetable broth, water, tomatoes, white wine, tortellini, baby spinach, fresh basil, freshly ground black pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/tortellini-tomato-broth (may not work)