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1 tb butter (or olive oil)
2 garlic cloves, minced
2 14 1/2 oz cans chicken broth
9 oz cheese tortellini
14 1/2 oz crushed tomatoes
1/2 box frozen spinach
dried Italian herbs (oregano, basil, thyme) to taste

In a preheated soup pot, melt butter and saute garlic. Be careful not to burn the garlic. Add broth, bring to boil. Add tortellini and boil until al dente (be careful not to over cook because the tortellini will continue to soften after the rest of the ingredients are added). Reduce heat. Stir in tomatoes, spinach and herbs.

To make it extra good add any or all of the following:
1/4 C freshly grated parmesan cheese (for liberal sprinkling)
1 dollop pesto (stirred into the soup)
fresh basil ribbons