Cheese Tortellini Soup

• 1 Tablespoon Olive Oil
• 2 cloves Garlic, Finely Chopped
• 14-1/2 ounces, weight Can Diced Tomatoes
• 6 cups Chicken Broth
• 1 piece Parmesan Cheese Rind (optional)
• 8 ounces, weight Fresh Or Frozen Cheese Tortellini
• 5 ounces, weight Fresh Baby Spinach Leaves
• 1/4 cups Grated Parmesan Cheese Plus More For Garnish
• Salt And Pepper, to taste
• Chopped Fresh Basil Leaves Or Pesto, For Garnish (optional)

1. Heat olive oil over medium heat in a medium pot. Add the chopped garlic and stir until softened, being careful not to burn it.
2. Add the tomatoes with their juices and the chicken broth to the pan. Add the Parmesan rind, if using. Bring to a boil, then lower the heat and simmer for 15 minutes.
3. Add the tortellini and cook for 5 to 10 minutes, until the tortellini is just tender.
4. Coarsely chop the baby spinach leaves. Or leave them whole if you are lazy like me.
5. Remove the Parmesan rind from the pot. Add the spinach and cook until wilted, just a few minutes. Stir in grated Parmesan cheese.
6. Add pepper to taste, and additional salt if needed.
7. Garnish each serving with additional grated Parmesan and one of the optional garnishes, if using.

olive oil, garlic, tomatoes, chicken broth, parmesan cheese, frozen cheese, ubc, salt, fresh basil

Taken from tastykitchen.com/recipes/soups/cheese-tortellini-soup/ (may not work)