2 large cans chicken broth (can be regular, fat free or low sodium, your choice)
1-14oz can diced tomatoes with green peppers & onions
10oz frozen spinach (thawed & squeezed dry)
small drizzle olive oil
2 to 3 cloves minced garlic (I use a lot)
one package frozen cheese tortellini (19 oz bag)
fresh shredded parmesan cheese
In a large stock pot, sauté garlic in olive oil (be careful not to burn) on low heat for 2-3 minutes. Pour in broth and bring to a boil. Add tortellini and cook per package directions. Once tortellini is cooked, stir in tomatoes and spinach. Cook until heated through (about 3 minutes). Top indiviual servings with fresh parmesan cheese and serve with a crusty, hot french roll.