Tortellini, Tomato, and Spinach Soup

Serves 4.

Adapted from Kathleen Daelemans, Foodtv.com.

1 tablespoon olive oil

½ cup minced onion (about ½ small onion)

1 clove garlic, minced

6 cups chicken broth

1 (14 ounce) can whole tomatoes with juices, crushed through your fingers

1 (9 ounce) package fresh tortellini

Salt and fresh ground pepper

10 ounces fresh or frozen spinach, defrosted and chopped

¼ cup or more freshly grated Parmesan

In a large pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring until the onions are translucent but not browned, about 5-7 minutes. Add broth and tomatoes, season with salt and pepper. Bring to a boil. Add the tortellini and cook according to the time indicated of the package. When the tortellini is about done, add spinach. Adjust seasoning as needed. Once spinach is wilted and warm, serve. Garnish with a sprinkling of Parmesan.

*Also really good with Parmesan crisps as a garnish