Tortellini Soup

I love soups because it's a one pot meal, you can make them ahead, and leftovers always taste good. This soup is one of my favorites! You can have a fabulous soup on 15 minutes. I actually got the original recipe from a Pampered Chef Cookbook, and have tweaked some flavors to make the recipe taste a little more TDF. This is really good served with french bread, or sourdough bread. I think you could use frozen tortellini as well as dried. I have always used the Barilla brand in the dried pasta section in the super market, it looks like this:
Whatever tortellini you use, just cook it the amount of time in your soup as it says to on the package. If you like a more hearty soup, add more tortellini according to the consistency you are looking for. I have also added grilled chicken to this to make it more filling. ENJOY!

Tortellini Soup

2 tsp olive oil
1/2 c. onion, chopped
2 cloves garlic, pressed
2 cans (14 oz) chicken broth
1 1/4 c dried cheese tortellini
1 can (14 1/2 oz) petite diced tomatoes, undrained
1 1/2 tsp dried basil, or fresh basil (double the amount)
1 pkg. (10 oz) frozen chopped spinach, or 10 oz chopped fresh spinach
grated fresh Parmesan cheese for garnish

In a 3 quart pot, heat oil over medium high heat, add onion and garlic, cook and stir until tender. Add broth, bring to boil. Add tortellini, cook according to package directions, or until tender. Stir in tomatoes, basil, and spinach, reduce heat and simmer for 5 minutes. Sprinkle each serving with Parmesan cheese.