Tortellini and Spinach in Garlic Broth

• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 3 cups water
• 3 cups canned low-sodium chicken broth or homemade stock
• 1 1/2 teaspoons salt
• 1 pound fresh or frozen cheese tortellini
• 1 pound spinach, stems removed, leaves washed well (about 2 1/4 quarts)
• Grated Parmesan, for sprinkling

1. In a large pot, heat the oil over moderately low heat.
2. Add the garlic and cook, stirring, for 1 minute.
3. Add the water, broth, and salt and bring to a boil.
4. Reduce the heat and simmer, covered, for 10 minutes.
5. Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh or 12 minutes for frozen.
6. Drain.
7. Add the spinach to the soup and cook until just wilted, about 1 minute.
8. Stir in the tortellini.
9. Serve the soup sprinkled with grated Parmesan and pass more of the grated cheese at the table.

olive oil, garlic, water, chicken broth, salt, frozen cheese, well, parmesan

Taken from www.foodandwine.com/recipes/tortellini-and-spinach-garlic-broth (may not work)