Ingredients: 1 tablespoon olive oil 1/2 cup chopped onion 1 1/2 teaspoons minced garlic 4 cups (32 ounces) chicken broth 9 ounces fresh cheese tortellini 1 28-ounce can crushed tomatoes 1 5-ounce package fresh baby spinach, cut into chiffonade or coarsely chopped Salt and pepper, to taste 1 cup freshly grated Parmesan cheese Directions:1. Heat the olive oil in a stock pot over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the minced garlic and cook, stirring often, for 3 minutes. 2. Add the chicken broth. Bring to a boil and stir in the tortellini. Simmer uncovered until the tortellini is cooked, 7 to 9 minutes. Stir in the crushed tomatoes and simmer another 5 minutes. Add the spinach and cook until just wilted. Season to taste with salt and black pepper. 3. Ladle into bowls and top with generous sprinklings of grated Parmesan. |