Spinach Tomato Tortellini Soup

• 3/4 cup chopped onion
• 1 teaspoon minced garlic
• 1 tablespoon olive oil
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 2 cups water
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (9 ounces) refrigerated cheese tortellini
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 package (10 ounces) frozen chopped spinach, thawed
• 3 tablespoons shredded Parmesan cheese

1. In a large saucepan, saute onion and garlic in oil until tender. Add the broth, water, sugar, salt and pepper. Bring to a boil. Add tortellini; cook for 7-9 minutes or until tender, stirring occasionally.
2. Reduce heat. Stir in tomatoes and spinach; heat through. Just before serving, sprinkle with Parmesan cheese.

onion, garlic, olive oil, chicken broth, water, sugar, salt, pepper, refrigerated cheese tortellini, tomatoes, parmesan cheese

Taken from www.tasteofhome.com/recipes/spinach-tomato-tortellini-soup/ (may not work)