Quick Tortellini And Spinach Soup

• 2 Tbsp. olive oil
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 9 c. homemade chicken broth
• 2 tsp. dried Italian herb blend
• 9 oz. chicken tortellini
• 2 (16 oz.) cans diced tomatoes (in juice)
• 8 oz. fresh spinach, rinsed, stemmed and coarsely chopped
• salt and pepper to taste
• 1 c. freshly grated Parmesan cheese

1. Heat the oil over medium-high heat. Add garlic and onion. Cook 10 to 15 minutes until browned. Add broth and herbs.
2. Boil and stir in tortellini. Simmer, uncovered, 10 to 12 minutes. Stir in crushed tomatoes; simmer 5 minutes. Add spinach and cook until wilted, about 3 minutes. Season to taste with salt and pepper. Serve with cheese on top.
3. Great with sourdough rolls.

olive oil, garlic, onion, chicken broth, chicken tortellini, tomatoes, fresh spinach, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=880565 (may not work)