Tortellini and Spinach Soup

• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 12 cup white wine or 12 cup dry vermouth
• 1 quart low sodium chicken broth
• 1 (9 ounce) package chicken and prosciutto stuffed tortellini (or tortellini of your choice)
• 1 bunch Baby Spinach
• fresh ground black pepper
• 1 tablespoon dried parsley
• 12 teaspoon dried oregano
• 12 teaspoon dried basil
• 12 teaspoon dried rosemary, finely crushed
• 14 cup freshly grated parmesan cheese

1. Heat oil in a large saucepan over medium low heat.
2. Add garlic: cook until just golden, 1 to 2 minutes.
3. Pour in wine;heat to a boil.
4. Cook until wine is slightly syrupy, about 6 minutes.
5. Stir in broth;heat to a boil.
6. Add tortellini;cook according to manufacturer's directions.
7. About 2 minutes before the pasta is done, stir in spinach; cook until spinach wilts slightly.
8. Season with pepper to taste.
9. Ladle into bowls: sprinkle with Parmesan and serve.

olive oil, garlic, white wine, chicken broth, chicken, spinach, fresh ground black pepper, parsley, oregano, basil, rosemary, parmesan cheese

Taken from www.food.com/recipe/tortellini-and-spinach-soup-334663 (may not work)