Tortellini Soup a La Sherrie

• 2 tablespoons olive oil
• 4 -5 garlic cloves, minced
• 48 ounces low sodium chicken broth
• 16 ounces diced tomatoes
• 1 teaspoon dried basil or 1 teaspoon pesto sauce
• 12 teaspoon black pepper
• 8 ounces dried tortellini
• 3 -4 cups fresh spinach, chiffinade
• 1 cup fresh parmesan cheese, grated

1. In a large pot saute minced garlic cloves in Olive Oil over medium heat for 2-5 minutes stirring occasionally, don't let the garlic brown.
2. Add in the chicken broth,diced tomatoes, dryed Basil, or pesto, and black pepper; bring to a boil then and tortellini.
3. Cook till tortillini are tender.
4. Taste broth with tortellini and adjust seasoning.
5. Stir in spinach, cook 1 minute.
6. Stir fresh parmesan in to each bowl of soup.

olive oil, garlic, chicken broth, tomatoes, basil, black pepper, tortellini, parmesan cheese

Taken from www.food.com/recipe/tortellini-soup-a-la-sherrie-157504 (may not work)