Tortellini W/Spinach Soup

• 1 tablespoon olive oil
• 2 chopped garlic cloves
• 12 cup white wine (optional but good!)
• 3 (15 1/2 ounce) cans fat free chicken broth
• 16 ounces fresh cheese tortellini
• 1 (28 ounce) can chopped tomatoes (I use the Italian kind)
• 1 (6 ounce) bagfresh Baby Spinach
• 2 teaspoons italian seasoning
• 2 teaspoons chopped fresh parsley
• 1 tablespoon butter (optional)
• shaved parmesan cheese (to garnish)

1. Heat olive oil in dutch oven over med high heat.
2. Cook garlic for 30 seconds, stirring constantly.
3. Stir in wine, broth and Italian Seasoning.
4. Bring to a boil.
5. Add tortellini and cook for 4 minutes.
6. Stir in tomato and spinach and cook for 2 minutes (just until spinach is wilted).
7. Add butter and Parsley.
8. SERVE!
9. This needs to be served immediately -- the tortellini soaks up the broth and gets mushy.
10. Garnish with cheese -- and serve with crusty bread!

olive oil, garlic, white wine, chicken broth, fresh cheese tortellini, tomatoes, spinach, italian seasoning, parsley, butter, parmesan cheese

Taken from www.food.com/recipe/tortellini-w-spinach-soup-117439 (may not work)